NUTRITION

SERVINGS

INGREDIENTS

8 oz large shrimp

1.5 oz dry whole wheat linguine

0.5 tbsp extra virgin olive oil

0.5 tbsp ghee

3 cloves garlic

0.25 tsp red pepper flakes

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh parsley

1 tsp lemon zest

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

• 2

  While the pasta cooks, peel and devein the shrimp, then pat them thoroughly dry with paper towels to ensure a good sear.

• 3

  In a large skillet over medium heat, add the olive oil and ghee until melted and shimmering.

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is fragrant but not browned.

• 5

  Increase the heat to medium-high and add the shrimp in a single layer, seasoning with sea salt and black pepper.

• 6

  Cook the shrimp for 2 minutes per side until they turn pink and opaque, then immediately stir in the lemon juice and lemon zest.

• 7

  Reserve 2 tablespoons of the pasta cooking water, then drain the linguine and add it directly to the skillet with the shrimp.

• 8

  Toss everything together with the fresh chopped parsley and the reserved pasta water to create a light, silky sauce that coats the noodles.

• 9

  Serve immediately while hot, garnished with an extra sprinkle of parsley if desired.