NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.5 oz Whole wheat linguine

0.5 tbsp Ghee

3 cloves Garlic

1 tbsp Lemon juice

1 tbsp Fresh parsley

1 tbsp Parmesan cheese

0.25 tsp Red pepper flakes

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 whole wheat linguine according to package directions until al dente.

• 2

  While the pasta cooks, peel and devein the shrimp, then pat them completely dry with a paper towel to ensure a good sear.

• 3

  Mince the garlic cloves and finely chop the fresh parsley.

• 4

  In a large skillet over medium heat, melt the ghee until it begins to shimmer.

• 5

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

• 6

  Increase the heat to medium-high and add the shrimp in a single layer, seasoning them with sea salt and black pepper.

• 7

  Cook the shrimp for 2 minutes per side until they turn pink and opaque, then immediately remove the skillet from the heat.

• 8

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

• 9

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

• 10

  Toss everything together until the pasta is well coated in the garlic sauce.

• 11

  Garnish with grated parmesan cheese and serve immediately.