NUTRITION

SERVINGS

INGREDIENTS

7 oz wild-caught shrimp

2 oz dry whole grain linguine

1 tbsp grass-fed butter

1 tsp extra virgin olive oil

3 cloves garlic

0.25 tsp red pepper flakes

1 tbsp fresh lemon juice

0.5 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 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

  In a large skillet over medium heat, add the olive oil and half of the grass-fed butter.

• 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

  In the same skillet, add the remaining butter, minced garlic, and red pepper flakes, sautéing for 1 minute until fragrant.

• 6

  Stir in the lemon juice, lemon zest, and baby spinach, allowing the spinach to wilt slightly in the residual heat.

• 7

  Add the cooked linguine and seared shrimp back into the skillet, tossing everything together to coat in the silky sauce.

• 8

  Garnish with fresh chopped parsley and serve immediately.