NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 oz linguine

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 cloves garlic

0.25 tsp red pepper flakes

2 tbsp dry white wine

1 tbsp lemon juice

0.5 tsp lemon zest

1 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 linguine according to package directions until al dente.

• 2

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

• 3

  In a large skillet over medium heat, add the olive oil and ghee until melted and shimmering.

• 4

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

• 5

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

• 6

  Pour in the white wine and lemon juice, scraping the bottom of the pan to release any browned bits, and simmer for 1 minute.

• 7

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

• 8

  Toss everything together, adding the reserved pasta water if needed to loosen the sauce.

• 9

  Stir in the lemon zest and fresh chopped parsley before serving immediately.