NUTRITION

SERVINGS

INGREDIENTS

8 oz EZ peel shrimp

1 oz dry whole wheat linguine

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 clove garlic

0.25 tsp red pepper flakes

1 tbsp 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 whole wheat linguine according to package directions until al dente.

• 2

  While the pasta cooks, peel the EZ peel shrimp, leaving the tails intact for presentation, and pat them completely dry with a paper towel.

• 3

  Season the shrimp evenly with sea salt and black pepper.

• 4

  In a large skillet over medium-high heat, add the extra virgin olive oil and ghee until shimmering.

• 5

  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.

• 6

  Lower the heat to medium and add the minced garlic and red pepper flakes to the remaining fat in the pan, sautéing for 30 seconds until highly aromatic.

• 7

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

• 8

  Add the cooked linguine and sautéed shrimp back into the skillet, tossing thoroughly to coat every strand of pasta in the garlic butter sauce.

• 9

  Garnish with freshly chopped parsley and serve immediately.