NUTRITION

SERVINGS

INGREDIENTS

7 oz large shrimp

1.5 oz dry linguine

0.5 tbsp grass-fed butter

0.25 tbsp 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 linguine until al dente, approximately 8 to 10 minutes.

• 2

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

• 3

  In a large skillet over medium heat, melt the grass-fed butter and combine it with the extra virgin olive oil.

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until the fragrance fills the kitchen.

• 5

  Increase the heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until pink and opaque.

• 6

  Reserve 2 tablespoons of the starchy pasta water, then drain the linguine thoroughly.

• 7

  Add the cooked pasta, reserved pasta water, lemon juice, and lemon zest to the skillet with the shrimp.

• 8

  Toss everything together for 1 minute over the heat to allow the noodles to absorb the glossy garlic sauce.

• 9

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