NUTRITION

SERVINGS

INGREDIENTS

1.5 oz dry linguine

7 oz raw shrimp

3 cloves garlic

0.5 tbsp ghee

0.25 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

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, peel and devein the shrimp, then pat them dry with a paper towel and season with sea salt and black pepper.

• 3

  In a large skillet over medium heat, melt the ghee with the olive oil.

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is fragrant but not browned.

• 5

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

• 6

  Reserve 2 tablespoons of the pasta cooking water, then drain the linguine.

• 7

  Add the cooked linguine, reserved pasta water, and fresh lemon juice to the skillet with the shrimp.

• 8

  Toss everything together for 1 minute to coat the pasta in the garlic sauce.

• 9

  Remove from heat, garnish with freshly chopped parsley, and serve immediately.