NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1.5 oz Whole grain linguine

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

1 tbsp Fresh parsley

1 tbsp Fresh lemon juice

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Dry white wine

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole grain linguine according to package directions until al dente.

• 2

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

• 3

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

• 4

  Add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper.

• 5

  Cook the shrimp for 2 minutes per side until they turn pink and opaque, then remove them from the skillet and set aside.

• 6

  Pour the dry white wine and lemon juice into the skillet, scraping up any browned bits from the bottom, and let it simmer for 1 minute.

• 7

  Drain the linguine, reserving a splash of pasta water, and add the noodles directly into the skillet.

• 8

  Return the shrimp to the pan, add the fresh parsley, and toss everything together until the pasta is well coated in the sauce.

• 9

  Serve immediately, garnished with an extra sprinkle of parsley if desired.