NUTRITION

SERVINGS

INGREDIENTS

8 oz raw shrimp

1.5 oz dry whole wheat linguine

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 cloves garlic

0.25 tsp red pepper flakes

1 tbsp dry white wine

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil and ghee in a large skillet over medium-high heat until the fat is shimmering.

• 4

  Add the shrimp to the skillet in a single layer and sear for 1 to 2 minutes per side until they turn pink and opaque.

• 5

  Remove the shrimp from the pan and set them aside on a plate.

• 6

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

• 7

  Deglaze the pan with the white wine and lemon juice, using a wooden spoon to scrape up any flavorful browned bits from the bottom.

• 8

  Drain the linguine, reserving a small amount of pasta water, and add the noodles to the skillet.

• 9

  Return the shrimp to the pan and toss everything together, adding a splash of pasta water if needed to emulsify the sauce.

• 10

  Stir in the lemon zest and freshly chopped parsley, then serve immediately while hot.