NUTRITION

SERVINGS

INGREDIENTS

7 oz Raw shrimp

1 oz Whole wheat linguine

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Fresh lemon juice

0.5 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 whole wheat linguine according to package instructions until al dente.

• 2

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

• 3

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

• 4

  In a large skillet, heat the olive oil and ghee over medium-high heat until the fat is shimmering.

• 5

  Add the shrimp to the skillet in a single layer and sear for approximately 2 minutes per side until they turn pink and opaque.

• 6

  Remove the cooked shrimp from the pan and set them aside on a plate to prevent overcooking.

• 7

  Reduce the heat to medium and add the minced garlic and red pepper flakes to the remaining fat in the pan, sautéing for 30 to 60 seconds until highly fragrant.

• 8

  Whisk in the lemon juice and the reserved pasta water, scraping the bottom of the pan to release any flavorful browned bits.

• 9

  Add the cooked linguine, seared shrimp, lemon zest, and chopped parsley back into the skillet.

• 10

  Toss everything together for 1 minute until the pasta is well-coated in the garlic butter sauce and serve immediately.