NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1.25 oz Whole wheat linguine

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

1 tbsp Dry white wine

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

2 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Red pepper flakes

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 sea salt and black pepper.

• 3

  In a large skillet over medium heat, melt the ghee and add the olive oil.

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant but not browned.

• 5

  Increase the heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until pink and opaque.

• 6

  Pour in the white wine and lemon juice, scraping the bottom of the pan to release any browned bits, and simmer for 1 minute.

• 7

  Drain the pasta, reserving a splash of pasta water, and add the linguine directly to the skillet with the shrimp.

• 8

  Toss everything together with the lemon zest and fresh parsley, adding a tablespoon of pasta water if needed to loosen the sauce.

• 9

  Serve immediately while hot and garnish with extra parsley if desired.