NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1.5 oz Whole wheat linguine

1 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 clove Garlic

2 tbsp Dry white wine

1 tbsp Fresh 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 linguine until al dente, usually about 8 to 10 minutes.

• 2

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

• 3

  In a large skillet over medium heat, melt the ghee and add the olive oil to create a stable cooking base.

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until the garlic is fragrant and softened.

• 5

  Increase the heat to medium-high and add the shrimp in a single layer, cooking for approximately 2 minutes per side until pink and opaque.

• 6

  Pour in the dry white wine and lemon juice, scraping the bottom of the pan to release any flavorful browned bits, and simmer for 1 minute.

• 7

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

• 8

  Toss everything together until the pasta is well-coated, adding a splash of pasta water if needed, and garnish with fresh chopped parsley before serving.