NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz whole-grain linguine

3 cloves garlic

0.5 tbsp ghee

1 tsp extra virgin olive oil

1 tbsp lemon juice

2 tbsp fresh parsley

0.25 tsp red pepper flakes

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-grain linguine according to package directions until al dente.

• 2

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

  Heat the extra virgin olive oil and ghee in a large skillet over medium heat.

• 4

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

• 5

  Increase the 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 are pink, opaque, and slightly curled.

• 7

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

• 8

  Add the cooked linguine and fresh parsley to the skillet, tossing vigorously for 1 minute until the sauce emulsifies and coats the pasta.

• 9

  Serve immediately in a warm bowl, ensuring the glossy garlic sauce is evenly distributed.