NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 oz linguine

1 tbsp ghee

3 whole garlic cloves

1 tbsp lemon juice

2 tbsp fresh parsley

0.25 tsp red pepper flakes

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, mince the garlic and finely chop the fresh parsley.

• 3

  In a large skillet over medium heat, melt the ghee until it begins to shimmer.

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until highly aromatic but not browned.

• 5

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

• 6

  Cook the shrimp for 2 minutes per side until they turn opaque and pink, then stir in the lemon juice to deglaze the pan.

• 7

  Drain the linguine, reserving a splash of pasta water, and add the noodles directly to the skillet.

• 8

  Toss everything together with the fresh parsley and a tablespoon of pasta water if needed to coat the noodles evenly.

• 9

  Serve immediately while hot and glossy.