NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.5 oz Dry linguine

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

1 tbsp Fresh lemon juice

0.25 tsp Red pepper flakes

1 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.

• 2

  While the pasta cooks, pat the shrimp dry with paper towels and season them evenly with sea salt and black pepper.

• 3

  Heat the ghee and olive oil 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.

• 5

  Remove the shrimp from the pan and set aside on a plate; reduce the heat to medium.

• 6

  Add the minced garlic and red pepper flakes to the remaining fat in the skillet and sauté for 30-60 seconds until highly fragrant.

• 7

  Deglaze the pan with the fresh lemon juice, scraping up any browned bits from the bottom.

• 8

  Drain the linguine and add it directly to the skillet along with the cooked shrimp, tossing well to coat every strand in the garlic butter sauce.

• 9

  Garnish with freshly chopped parsley and serve immediately.