NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

2 oz Linguine pasta

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

1 tbsp Lemon juice

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the linguine until al dente, usually about 8 to 10 minutes.

• 2

  While the pasta cooks, pat the shrimp dry with paper towels and season them lightly with a pinch of the sea salt and black pepper.

• 3

  Heat the olive oil and ghee 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

  Increase the heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until they are pink and opaque.

• 6

  Stir in the lemon juice and remove the skillet from the heat to prevent the shrimp from overcooking.

• 7

  Drain the pasta, reserving 2 tablespoons of the pasta water, and toss the linguine directly into the skillet with the shrimp.

• 8

  Add the fresh parsley and the reserved pasta water, tossing everything together until the pasta is coated in a glossy, aromatic sauce.