NUTRITION

SERVINGS

INGREDIENTS

8 oz large shrimp peeled and deveined

1.5 oz whole-grain linguine

1 tbsp ghee

3 clove garlic minced

0.25 tsp red pepper flakes

2 tbsp dry white wine

1 tbsp fresh lemon juice

0.25 cup fresh parsley chopped

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-grain linguine according to package directions until al dente.

• 2

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

• 3

  Heat a large skillet over medium heat and melt the ghee until it begins to shimmer.

• 4

  Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until pink and opaque, then remove shrimp and set aside.

• 5

  In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30 seconds until the aroma is fragrant.

• 6

  Deglaze the pan with the dry white wine and lemon juice, scraping up any browned bits from the bottom, and simmer for 1 minute.

• 7

  Return the shrimp to the pan and add the cooked linguine along with a small splash of the pasta cooking water.

• 8

  Toss everything together until the pasta is coated in the silky garlic sauce, then garnish with fresh parsley and serve immediately.