NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1.5 oz Linguine

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp 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 cooks, heat the extra virgin olive oil and ghee in a large skillet over medium heat until shimmering.

• 3

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

• 4

  Increase the heat to medium-high and add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper.

• 5

  Cook the shrimp for 2-3 minutes per side until they are pink and opaque, being careful not to overcook them.

• 6

  Reserve 0.25 cup of the starchy pasta water, then drain the linguine and add it directly into the skillet with the shrimp.

• 7

  Stir in the lemon juice, lemon zest, and fresh parsley, adding a splash of the reserved pasta water to create a light, silky sauce.

• 8

  Toss everything together until the noodles are well-coated and the flavors are combined, then serve immediately in a warm bowl.