NUTRITION

SERVINGS

INGREDIENTS

8 oz Large Shrimp

2 oz Dry Whole Wheat Linguine

1 tbsp Ghee

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

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

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

• 4

  In a large skillet over medium heat, melt the ghee and add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.

• 5

  Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until they turn pink and opaque.

• 6

  Stir in the lemon juice, lemon zest, and the reserved pasta water to create a light, emulsified sauce.

• 7

  Toss the cooked linguine into the skillet, coating the strands thoroughly in the garlic butter sauce.

• 8

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