NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1.5 oz Whole wheat linguine

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Fresh parsley

1 tbsp Lemon juice

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 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 extra virgin olive oil and ghee in a large skillet over medium heat until the ghee is completely 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 they are pink and opaque.

• 6

  Reserve 2 tablespoons of the pasta cooking water, then drain the linguine and add it directly to the skillet with the shrimp.

• 7

  Stir in the lemon juice, fresh chopped parsley, and the reserved pasta water, tossing everything together until the noodles are well coated.

• 8

  Serve the scampi immediately in a warm bowl while the sauce is glossy.