NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.5 oz Dry linguine

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

2 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, peel and devein the shrimp, then pat them completely dry with a paper towel to ensure a good sear.

• 3

  In a large skillet over medium heat, add the olive oil and ghee until 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 to medium-high and add the shrimp in a single layer, seasoning with sea salt and black pepper.

• 6

  Cook the shrimp for 1-2 minutes per side until they turn pink and opaque, then immediately stir in the lemon juice.

• 7

  Drain the linguine, reserving 2 tablespoons of pasta water, and add both to the skillet with the shrimp.

• 8

  Toss everything together with the fresh chopped parsley until the pasta is well coated in the garlic-butter sauce and serve immediately.