NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1.5 oz Whole grain linguine

1 tbsp Ghee

3 cloves Garlic

1 cup Baby spinach

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tbsp Parmesan cheese

PREPARATION

• 1

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

• 2

  While the pasta cooks, heat the ghee in a large skillet over medium heat until shimmering.

• 3

  Add the minced garlic to the skillet and sauté for 1 minute until fragrant but not browned.

• 4

  Add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper; cook for 2 minutes per side until pink and opaque.

• 5

  Stir in the baby spinach and lemon juice, tossing until the spinach is just wilted.

• 6

  Reserve 1/4 cup of pasta water, then drain the linguine and add it to the skillet.

• 7

  Toss everything together, adding a splash of pasta water if needed to coat the noodles, then garnish with fresh parsley and parmesan cheese.