NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp ghee

8 oz shrimp

1.5 oz whole wheat pasta

2 tbsp whole wheat breadcrumbs

2 cloves garlic

1 cup baby spinach

1 tbsp fresh parsley

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente.

• 2

  While pasta cooks, place breadcrumbs in a small dry skillet over medium heat, stirring constantly until they are golden and fragrant.

• 3

  In a large pan, melt the ghee over medium heat and add the minced garlic, sautéing for one minute until aromatic.

• 4

  Add the shrimp to the pan in a single layer, seasoning with sea salt, black pepper, and red pepper flakes.

• 5

  Cook the shrimp for 2 minutes per side until pink, then add the baby spinach and stir until just wilted.

• 6

  Stir in the lemon juice and fresh parsley, then toss the drained pasta into the pan with a splash of reserved pasta water to coat with the sauce.

• 7

  Plate the pasta and finish with a generous sprinkle of the toasted breadcrumbs for a satisfying crunch.