NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1.5 oz Whole wheat linguine

1 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

1 cup Baby spinach

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tbsp Lemon juice

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

  Reserve 2 tablespoons of the pasta cooking water, then drain the noodles and set aside.

• 3

  Pat the shrimp completely dry with paper towels and season them with the sea salt and black pepper.

• 4

  Heat the ghee and olive oil in a large skillet over medium heat until the fat is shimmering.

• 5

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the aroma is fragrant and the garlic is golden.

• 6

  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.

• 7

  Stir in the baby spinach and cook for 30 seconds just until it begins to wilt.

• 8

  Add the cooked linguine, reserved pasta water, lemon juice, and fresh parsley to the skillet.

• 9

  Toss everything together for 1 minute to allow the sauce to emulsify and coat the pasta evenly before serving warm.