NUTRITION

SERVINGS

INGREDIENTS

4 oz Shrimp

4 oz Sea scallops

0.75 cup Whole wheat pasta

1 tbsp Ghee

1 tsp Extra virgin olive oil

3 cloves Garlic

1 cup Baby spinach

0.5 whole Lemon

2 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente, then drain and set aside.

• 2

  Pat the shrimp and sea scallops thoroughly dry with paper towels to ensure a golden sear.

• 3

  Season the seafood evenly with the sea salt and black pepper.

• 4

  Heat the extra virgin olive oil and ghee in a large skillet over medium-high heat until the ghee is melted and shimmering.

• 5

  Add the scallops to the skillet and sear for 2 minutes per side until a golden crust forms, then remove and set aside on a plate.

• 6

  Add the shrimp to the same skillet and cook for 1-2 minutes per side until pink and opaque, then remove and set aside with the scallops.

• 7

  Reduce heat to medium and add the minced garlic and red pepper flakes to the pan, sautéing for 30 seconds until fragrant.

• 8

  Stir in the baby spinach until just wilted, then return the shrimp and scallops to the pan.

• 9

  Add the cooked pasta, fresh lemon juice, and chopped parsley, tossing everything together until the pasta is coated in the silky garlic butter sauce.