NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1.5 oz Dry whole wheat linguine

0.5 tbsp Grass-fed butter

1 tsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Fresh lemon juice

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 whole wheat linguine according to package directions until al dente.

• 2

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

• 3

  Heat the olive oil and grass-fed butter in a large skillet over medium heat until the butter is melted and frothy.

• 4

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

• 5

  Increase the heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until they are pink and opaque.

• 6

  Drain the cooked linguine, reserving approximately 2 tablespoons of the starchy pasta water.

• 7

  Add the drained pasta, reserved water, lemon juice, and chopped parsley to the skillet with the shrimp.

• 8

  Toss everything together for 1 minute until the sauce coats the noodles evenly, then serve immediately.