NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1.5 oz Dry linguine

0.5 tbsp Unsalted butter

1 tsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and foamy.

• 4

  Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.

• 5

  In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30-60 seconds until the garlic is fragrant but not browned.

• 6

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

• 7

  Return the shrimp and the cooked linguine to the skillet, tossing everything together for 1 minute to coat the pasta in the sauce.

• 8

  Remove from heat and garnish with fresh chopped parsley before serving immediately.