NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz dry linguine

0.5 tbsp ghee

1 tsp extra virgin olive oil

3 cloves 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 linguine according to package directions until al dente.

• 2

  While the pasta cooks, heat the ghee and olive oil in a large skillet over medium heat.

• 3

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

• 4

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

• 5

  Sauté the shrimp for 2-3 minutes per side until they are pink, opaque, and slightly curled.

• 6

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

• 7

  Drain the linguine, reserving 2 tablespoons of pasta water, and add both to the skillet.

• 8

  Toss everything together until the pasta is coated in the silky sauce, then garnish with fresh parsley and serve immediately.