NUTRITION

SERVINGS

INGREDIENTS

7 oz raw shrimp

1.5 oz dry linguine

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 cloves garlic

0.25 cup dry white wine

1 tbsp lemon juice

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

2 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, pat the shrimp dry and season them with sea salt and black pepper.

• 3

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

• 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 from the pan and set aside.

• 5

  In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30 seconds until highly aromatic.

• 6

  Pour in the white wine and lemon juice, scraping the bottom of the pan to release the browned bits, and let the liquid simmer for 2 minutes to reduce slightly.

• 7

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

• 8

  Return the shrimp to the pan, toss with the fresh parsley and a splash of pasta water if needed to coat the noodles evenly, and serve immediately.