NUTRITION

SERVINGS

INGREDIENTS

6 oz large shrimp

1.5 oz whole wheat linguine

1 tbsp ghee

1 tbsp Calabrian chili paste

3 cloves garlic

1 tbsp lemon juice

0.25 cup parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby arugula

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, heat the ghee in a large skillet over medium heat until melted and shimmering.

• 3

  Add the minced garlic and Calabrian chili paste to the skillet, sautéing for 1 minute until the aromatics are fragrant and the oil turns a deep red.

• 4

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

• 5

  Cook the shrimp for 2-3 minutes per side until they are pink, opaque, and slightly curled.

• 6

  Reserve 2 tablespoons of pasta water, then drain the linguine and add it directly to the skillet with the shrimp.

• 7

  Stir in the lemon juice, fresh parsley, and reserved pasta water, tossing everything together until the pasta is well-coated in the spicy sauce.

• 8

  Place the fresh baby arugula in a serving bowl and top with the hot shrimp scampi, allowing the greens to wilt slightly before serving.