NUTRITION

SERVINGS

INGREDIENTS

8 oz Raw peeled and deveined shrimp

1 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

  Heat the extra virgin olive oil and grass-fed butter in a large skillet over medium heat until the butter is melted and shimmering.

• 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 they turn pink and opaque.

• 6

  Stir in the lemon juice and lemon zest, then add the cooked linguine directly to the skillet along with a splash of pasta water if needed.

• 7

  Toss everything together until the pasta is well-coated in the silky sauce, then garnish with fresh chopped parsley before serving.