NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1.5 oz Dry linguine

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Red pepper flakes

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, peel and devein the shrimp, then pat them completely dry with a paper towel and season with sea salt and black pepper.

• 3

  In a large skillet over medium heat, melt the ghee and add the olive oil.

• 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 turn pink and opaque.

• 6

  Stir in the lemon juice and lemon zest, then remove the skillet from the heat.

• 7

  Reserve 2 tablespoons of pasta water before draining the linguine.

• 8

  Add the cooked linguine and reserved pasta water to the skillet, tossing everything together until the pasta is coated in the garlic butter sauce.

• 9

  Garnish with freshly chopped parsley and serve immediately.