NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 oz whole wheat linguine

1 tbsp grass-fed butter

1 tsp extra virgin olive oil

3 cloves garlic

0.25 tsp red pepper flakes

1 tbsp 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 whole wheat linguine according to package directions until al dente.

• 2

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

• 3

  In a large skillet over medium heat, add the olive oil and half of the grass-fed butter.

• 4

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

  Stir in the remaining butter, lemon juice, and lemon zest, allowing the butter to melt and create a silky sauce.

• 7

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

• 8

  Toss everything together until the pasta is well-coated, adding a tablespoon of pasta water if needed to loosen the sauce.

• 9

  Garnish with freshly chopped parsley and serve immediately.