NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1.5 oz Dry linguine pasta

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 whole Garlic cloves

0.25 tsp Red pepper flakes

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 tbsp Fresh parsley

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 them with the sea salt and black pepper.

• 3

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

• 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 shrimp from the pan and set aside.

• 5

  Lower the skillet heat to medium and add the minced garlic and red pepper flakes, sautéing for 30-60 seconds until fragrant.

• 6

  Stir in the lemon juice and lemon zest, scraping up any browned bits from the bottom of the pan.

• 7

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

• 8

  Garnish with fresh chopped parsley and serve immediately while hot.