NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1 oz Whole wheat linguine

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Lemon juice

1 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 whole wheat 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 to ensure a good sear.

• 3

  In a large skillet over medium heat, melt the ghee and combine it with the extra virgin olive oil.

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about one minute until the aroma is released and the garlic is golden.

• 5

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

• 6

  Cook the shrimp for two minutes per side until they turn pink and opaque, then stir in the fresh lemon juice.

• 7

  Reserve two tablespoons of the pasta cooking water, then drain the linguine and add it directly into the skillet with the shrimp.

• 8

  Toss everything together with the fresh parsley and reserved pasta water until the sauce is glossy and coats every strand of pasta.