NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1 oz Dry linguine

0.5 tbsp Grass-fed ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

2 tbsp Dry white wine

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the linguine until al dente, about 8-10 minutes.

• 2

  While pasta cooks, pat the shrimp dry and season with half of the sea salt and black pepper.

• 3

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

• 4

  Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until pink and opaque.

• 5

  Stir in the minced garlic and red pepper flakes, cooking for 30 seconds until the garlic is fragrant but not browned.

• 6

  Pour in the white wine and lemon juice to deglaze the pan, scraping up any golden bits from the bottom.

• 7

  Add the cooked linguine, lemon zest, and fresh parsley to the skillet, tossing everything together to coat the pasta in the silky sauce.

• 8

  Season with the remaining salt and pepper, then serve immediately while steaming hot.