NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.5 oz Dry linguine

0.5 tbsp Ghee

0.25 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Fresh 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.

• 2

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

• 3

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

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is 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

  Reserve 2 tablespoons of the pasta cooking water, then drain the linguine.

• 7

  Add the cooked linguine, reserved pasta water, lemon juice, and lemon zest to the skillet with the shrimp.

• 8

  Toss everything together for 1 minute to emulsify the sauce and coat the pasta.

• 9

  Remove from heat and garnish with freshly chopped parsley before serving immediately.