NUTRITION

SERVINGS

INGREDIENTS

1.5 oz linguine

7 oz shrimp

0.5 tbsp ghee

1 tsp extra virgin olive oil

3 clove garlic

0.25 tsp red pepper flakes

2 tbsp dry white wine

1 tbsp lemon juice

1 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, pat the shrimp dry with paper towels and season with sea salt and black pepper.

• 3

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

• 4

  Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until pink and opaque, then remove and set aside.

• 5

  Reduce heat to medium, add the minced garlic and red pepper flakes, and sauté for 30-60 seconds until aromatic.

• 6

  Pour in the white wine to deglaze the pan, scraping up any browned bits, and simmer for 1 minute to reduce slightly.

• 7

  Stir in the lemon juice and half of the parsley, then return the shrimp and the cooked linguine to the skillet.

• 8

  Toss everything together until the pasta is coated in the glossy sauce, then garnish with the remaining parsley and serve immediately.