NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.5 oz Whole wheat pasta

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

1 cup Asparagus

1 tbsp Lemon juice

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, trim the woody ends off the asparagus and cut into 2-inch pieces.

• 3

  In a large skillet over medium heat, melt the ghee and combine with the extra virgin olive oil.

• 4

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

• 5

  Increase heat to medium-high and add the asparagus pieces, sautéing for 3-4 minutes until tender-crisp.

• 6

  Add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper.

• 7

  Cook the shrimp for 2 minutes per side until they are pink and opaque.

• 8

  Drain the pasta, reserving 2 tablespoons of pasta water, and add both to the skillet.

• 9

  Drizzle with fresh lemon juice and toss everything together to coat in the garlic butter sauce.

• 10

  Garnish with freshly chopped parsley and serve immediately.