NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1.5 oz Whole wheat linguine

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

1 tbsp Fresh lemon juice

2 tbsp Fresh parsley

0.25 tsp Red pepper flakes

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 whole wheat linguine according to package directions until al dente.

• 2

  While the pasta cooks, peel and mince the garlic cloves and finely chop the fresh parsley.

• 3

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

• 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, seasoning with sea salt and black pepper; cook for 2 minutes per side until pink and opaque.

• 6

  Stir in the fresh lemon juice and a splash of the pasta cooking water to create a light sauce.

• 7

  Drain the linguine and add it directly to the skillet, tossing well to coat the noodles in the garlic butter sauce.

• 8

  Garnish with the fresh parsley and serve immediately while hot.