NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1.5 oz Whole wheat linguine

1 tbsp Ghee

3 cloves Garlic

0.5 tsp Red pepper flakes

1 tbsp Lemon juice

0.5 tsp Lemon zest

2 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 whole wheat linguine according to package directions until al dente.

• 2

  While pasta cooks, pat the shrimp dry with a paper towel and season both sides with sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium-high heat until melted and shimmering.

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for 30-60 seconds until the garlic is fragrant but not browned.

• 5

  Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until they turn pink and opaque.

• 6

  Stir in the lemon juice and lemon zest, then add a splash of the pasta cooking water to the skillet to create a light sauce.

• 7

  Drain the linguine and add it directly to the skillet, tossing well to coat the noodles in the zesty garlic butter.

• 8

  Remove from heat and garnish with freshly chopped parsley before serving immediately.