NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz linguine

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 cloves garlic

1 tbsp lemon juice

0.25 tsp red pepper flakes

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 linguine according to package directions until al dente.

• 2

  While the pasta cooks, peel and devein the shrimp, then pat them dry with a paper towel to ensure a good sear.

• 3

  In a large skillet over medium heat, add the olive oil and ghee until shimmering and melted.

• 4

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

• 5

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

• 6

  Cook the shrimp for 2 minutes per side until they turn pink and opaque, then stir in the lemon juice.

• 7

  Reserve 1/4 cup of the pasta water, then drain the linguine and add it directly to the skillet with the shrimp.

• 8

  Toss everything together, adding a splash of the reserved pasta water if needed to create a glossy sauce.

• 9

  Remove from heat, garnish with freshly chopped parsley, and serve immediately.