NUTRITION

SERVINGS

INGREDIENTS

8 oz Prawns

1 oz Linguine pasta

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

1 small Shallot

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 pot of salted water to a boil and cook the linguine according to package directions until al dente, reserving two tablespoons of pasta water before draining.

• 2

  Pat the prawns dry with a paper towel and season them evenly with sea salt and black pepper.

• 3

  In a large skillet over medium heat, melt the ghee and combine with the olive oil.

• 4

  Add the prawns to the skillet in a single layer and sear for approximately two minutes per side until pink and opaque, then remove and set aside.

• 5

  In the same skillet, sauté the minced garlic, diced shallot, and red pepper flakes for one minute until the aromatics are fragrant and golden.

• 6

  Deglaze the pan with lemon juice and the reserved pasta water, using a spatula to lift any flavorful browned bits from the bottom.

• 7

  Return the prawns to the skillet along with the cooked linguine and fresh parsley.

• 8

  Toss the mixture thoroughly for one minute to coat the pasta in the sauce and serve immediately.