NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 oz linguine

0.5 tbsp extra virgin olive oil

0.5 tbsp ghee

3 cloves garlic

0.25 tsp red pepper flakes

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While the pasta cooks, pat the shrimp dry with paper towels and season them with sea salt and black pepper.

• 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, cooking for 2 minutes per side until they turn pink and opaque.

• 6

  Stir in the lemon juice and lemon zest, scraping up any flavorful bits from the bottom of the pan.

• 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 parsley and the reserved pasta water to create a light, silky sauce.

• 9

  Serve immediately in a warm bowl, ensuring the garlic-lemon sauce is evenly distributed over the pasta.