NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 oz dry linguine

0.5 tbsp ghee

1 tsp extra virgin olive oil

3 cloves garlic

0.25 tsp red pepper flakes

1 tbsp lemon juice

1 tsp lemon zest

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; reserve 2 tablespoons of the starchy pasta water before draining.

• 2

  Pat the shrimp completely dry with paper towels and season evenly with sea salt and black pepper.

• 3

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

• 4

  Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until they turn pink and opaque, then transfer them to a plate.

• 5

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

• 6

  Deglaze the pan by pouring in the lemon juice and reserved pasta water, scraping the bottom with a wooden spoon to release any browned bits.

• 7

  Add the cooked linguine, seared shrimp, lemon zest, and chopped parsley back into the skillet.

• 8

  Toss everything together for 1 minute until the pasta is coated in a glossy sauce and serve immediately.