NUTRITION

SERVINGS

INGREDIENTS

8 oz Wild-caught shrimp

1 oz Linguine

1 tbsp Grass-fed butter

1 tsp Extra virgin olive oil

3 clove Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tbsp Lemon juice

0.5 tsp Lemon zest

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente.

• 2

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

• 3

  Mince the garlic cloves and finely chop the fresh parsley.

• 4

  In a large skillet, heat the extra virgin olive oil and 0.5 tablespoons of the grass-fed butter over medium heat until the butter is melted and bubbling.

• 5

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

• 6

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

• 7

  Stir in the remaining 0.5 tablespoons of butter, lemon juice, and lemon zest, tossing the shrimp to coat them in the sauce.

• 8

  Drain the linguine and add it directly to the skillet, tossing everything together for 1 minute so the pasta absorbs the garlic butter.

• 9

  Garnish with the fresh parsley and serve immediately while hot.