NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 oz dry linguine

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 clove garlic

0.25 tsp red pepper flakes

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the linguine until al dente, reserving two tablespoons of pasta water before draining.

• 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 one minute until the garlic is fragrant but not browned.

• 4

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

• 5

  Cook the shrimp for 2-3 minutes, turning once, until they are pink and opaque.

• 6

  Stir in the baby spinach, lemon juice, and lemon zest, allowing the spinach to wilt slightly in the residual heat.

• 7

  Add the cooked linguine and reserved pasta water to the skillet, tossing everything together until the noodles are well-coated.

• 8

  Garnish with fresh chopped parsley and serve immediately.