NUTRITION

SERVINGS

INGREDIENTS

7 oz prawns

1 oz whole wheat linguine

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 cloves garlic

1 tbsp lemon juice

0.25 tsp red pepper flakes

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, heat the ghee and olive oil in a large skillet over medium heat.

• 3

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

• 4

  Increase the heat to medium-high and add the prawns, sea salt, and black pepper, cooking for 2-3 minutes until the prawns are pink and opaque.

• 5

  Stir in the fresh lemon juice to deglaze the pan, scraping up any flavorful bits from the bottom of the skillet.

• 6

  Reserve 2 tablespoons of the pasta cooking water, then drain the linguine and add it directly to the skillet with the prawns.

• 7

  Toss everything together with the fresh parsley and reserved pasta water until the noodles are well-coated in the glossy sauce.