NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 oz whole wheat linguine

1 tbsp ghee

3 cloves garlic

0.25 tsp red pepper flakes

1 cup baby spinach

1 tbsp lemon juice

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While the pasta cooks, pat the shrimp dry with paper towels and season them with the sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium heat until melted and shimmering.

• 4

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

• 5

  Increase the heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until pink and opaque.

• 6

  Stir in the baby spinach and cook just until wilted, then add the cooked linguine directly to the skillet.

• 7

  Drizzle with fresh lemon juice and toss everything together to coat the noodles in the glossy garlic butter sauce.

• 8

  Garnish with fresh chopped parsley and serve immediately.