NUTRITION

SERVINGS

INGREDIENTS

8 oz prawns

1 oz dry linguine

1 tbsp grass-fed butter

0.5 tbsp extra virgin olive oil

3 clove garlic

0.25 cup dry white wine

1 tbsp fresh lemon juice

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh parsley

0.5 tsp lemon zest

PREPARATION

• 1

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

• 2

  While the pasta cooks, pat the prawns dry with a paper towel and season them with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil and half of the grass-fed butter in a large skillet over medium-high heat.

• 4

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

• 5

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

• 6

  Pour in the dry white wine and lemon juice, scraping the bottom of the pan to release any browned bits, and simmer for 2 minutes.

• 7

  Add the remaining butter, lemon zest, and cooked linguine to the pan, tossing everything together until the pasta is coated in the glossy sauce.

• 8

  Remove from heat and garnish with fresh chopped parsley before serving immediately.