NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 oz whole wheat linguine

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 clove garlic

2 tbsp dry white wine

1 tbsp fresh lemon juice

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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, heat the ghee and extra virgin olive oil in a large skillet over medium heat.

• 3

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

• 4

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

• 5

  Cook the shrimp for 2 minutes per side until they turn pink and opaque, then remove them from the pan and set aside.

• 6

  Pour the white wine and lemon juice into the skillet, scraping up any browned bits, and simmer for 2 minutes to reduce the liquid slightly.

• 7

  Return the shrimp to the pan, add the cooked linguine and fresh parsley, and toss everything together until the pasta is coated in the silky sauce.