NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1.5 oz Brown rice linguine

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 clove Garlic

0.25 tsp Red pepper flakes

1 tbsp Lemon juice

1 tsp Lemon zest

2 tbsp Fresh parsley

1 cup Baby spinach

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 brown rice linguine according to package directions until al dente.

• 2

  While the pasta cooks, heat the ghee and olive oil in a large skillet over medium heat.

• 3

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

• 4

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

• 5

  Cook the shrimp for 2 minutes per side until they turn pink and opaque, then stir in the baby spinach until just wilted.

• 6

  Drain the pasta, reserving two tablespoons of pasta water, and add both to the skillet.

• 7

  Toss everything together with the lemon juice, lemon zest, and fresh parsley before serving immediately.