NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild-caught shrimp

1.5 oz Whole wheat linguine

0.5 tbsp Grass-fed butter

1 tsp Extra virgin olive oil

3 clove Garlic

0.25 tsp Red pepper flakes

1 cup Baby spinach

1 tbsp Fresh parsley

0.5 whole Lemon

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 olive oil and grass-fed butter in a large skillet over medium heat.

• 3

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

• 4

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

• 5

  Cook the shrimp for 2 minutes per side until they are pink and opaque, then stir in the baby spinach until just wilted.

• 6

  Drain the pasta, reserving a splash of pasta water, and add the noodles to the skillet.

• 7

  Toss everything together with the fresh lemon juice and chopped parsley, adding a bit of pasta water if needed to create a silky sauce.