NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1.5 oz Dry linguine

0.5 tbsp Grass-fed butter

1 tsp Extra virgin olive oil

3 clove Garlic

2 tbsp Dry white wine

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Red pepper flakes

1 tbsp Fresh parsley

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, peel and devein the shrimp, then pat them completely dry with a paper towel to ensure a good sear.

• 3

  In a large skillet over medium heat, add the olive oil and grass-fed butter until the butter is melted and bubbling.

• 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

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

• 6

  Cook the shrimp for 1-2 minutes per side until they turn pink and opaque, then remove them from the skillet and set aside on a plate.

• 7

  Pour the white wine and lemon juice into the same skillet, using a wooden spoon to scrape up any browned bits from the bottom.

• 8

  Allow the liquid to simmer and reduce by half, creating a concentrated, silky sauce.

• 9

  Drain the linguine, reserving a splash of pasta water, and add the noodles directly into the skillet with the sauce.

• 10

  Return the shrimp to the pan, add the fresh chopped parsley, and toss everything together until the pasta is well-coated, adding a touch of pasta water if needed.