NUTRITION

SERVINGS

INGREDIENTS

8 oz large shrimp

1.5 oz dry linguine

0.5 tbsp ghee

1 tsp extra virgin olive oil

3 cloves garlic

0.25 tsp red pepper flakes

1 tbsp fresh lemon juice

1 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 linguine according to package directions until al dente.

• 2

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

• 3

  Heat the ghee and olive oil in a large skillet over medium-high heat until the fat is shimmering.

• 4

  Add the shrimp to the skillet in a single layer and sear for 1 to 2 minutes per side until they are pink and opaque.

• 5

  Remove the shrimp from the skillet and set aside on a plate; reduce the heat to medium.

• 6

  Add the minced garlic and red pepper flakes to the skillet, sautéing for 30 to 60 seconds until fragrant.

• 7

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

• 8

  Drain the pasta, reserving a small amount of pasta water, and add the linguine and shrimp back into the skillet.

• 9

  Toss everything together to coat the noodles in the sauce, adding a splash of pasta water if the mixture seems dry.

• 10

  Garnish with freshly chopped parsley and serve immediately.