NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 oz linguine

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 cloves garlic

2 tbsp dry white wine

1 tbsp lemon juice

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

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

• 3

  Heat a large skillet over medium heat and add the olive oil and ghee until the ghee is melted and shimmering.

• 4

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

• 5

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

• 6

  Pour in the dry white wine and lemon juice, scraping the bottom of the pan to release any flavorful browned bits.

• 7

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

• 8

  Toss everything together for 1 minute to coat the pasta in the sauce, adding a tablespoon of pasta water if the sauce needs loosening.

• 9

  Remove from heat, garnish with fresh chopped parsley, and serve immediately.