NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1 oz Linguine

1 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

2 tbsp Dry white wine

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh parsley

1 tsp Lemon zest

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 with paper towels and season them evenly with sea salt and black pepper.

• 3

  In a large skillet over medium heat, melt the ghee along with the extra virgin olive oil.

• 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 and set aside.

• 5

  In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant but not browned.

• 6

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

• 7

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

• 8

  Toss everything together with fresh parsley and lemon zest until the sauce is glossy and coats the noodles perfectly.