NUTRITION

SERVINGS

INGREDIENTS

8 oz Raw shrimp (peeled and deveined)

1.5 oz Whole grain linguine

0.5 tbsp Ghee

1 tsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Fresh parsley

1 tbsp Lemon juice

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 according to package directions until al dente.

• 2

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

• 3

  In a large skillet, heat the olive oil and ghee over medium heat 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 fragrant but not browned.

• 5

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

• 6

  Reserve 2 tablespoons of pasta water, then drain the linguine and add it directly to the skillet with the shrimp.

• 7

  Pour in the lemon juice and reserved pasta water, tossing everything together for 1 minute to coat the noodles in the glossy sauce.

• 8

  Remove from heat and garnish with freshly chopped parsley before serving.