NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 oz dry linguine pasta

1 tsp extra virgin olive oil

1 tsp ghee

1 tbsp Calabrian chili paste

2 cloves garlic

1 tbsp tomato paste

0.5 whole lemon

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.

• 2

  Reserve 1/4 cup of the pasta cooking water, then drain the noodles and set aside.

• 3

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

• 4

  In a large skillet over medium-high heat, add the olive oil and ghee until shimmering.

• 5

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

• 6

  Lower the heat to medium and add the minced garlic, tomato paste, and Calabrian chili paste, stirring constantly for 1 minute until fragrant.

• 7

  Whisk in the reserved pasta water and lemon juice to create a glossy, emulsified sauce.

• 8

  Return the shrimp and the cooked linguine to the skillet, tossing thoroughly to coat every strand in the spicy sauce.

• 9

  Garnish with fresh chopped parsley and serve immediately.