NUTRITION

SERVINGS

INGREDIENTS

7 oz jumbo shrimp

1.5 oz dry linguine

1 tbsp grass-fed butter

3 cloves garlic

1 tbsp fresh lemon juice

0.25 tsp red pepper flakes

2 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp dry white wine

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, reserving 2 tablespoons of the pasta water before draining.

• 2

  While the pasta cooks, pat the shrimp dry with paper towels and season them evenly with sea salt and black pepper.

• 3

  In a large skillet over medium heat, melt the grass-fed butter until it starts to shimmer.

• 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

  Pour in the white wine and lemon juice, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 7

  Add the cooked linguine and the reserved pasta water to the skillet, tossing thoroughly to coat the noodles in the glossy garlic-butter sauce.

• 8

  Remove from the heat, garnish with freshly chopped parsley, and serve immediately.