NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

2 oz Dry linguine

0.5 tbsp Ghee

3 cloves Garlic

1 cup Fresh spinach

1 tbsp Lemon juice

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Heat the ghee in a large skillet over medium-high heat until it begins to shimmer.

• 4

  Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until pink and opaque, then transfer to a plate and set aside.

• 5

  Reduce the skillet heat to medium and add the minced garlic and red pepper flakes, sautéing for 30-45 seconds until aromatic.

• 6

  Add the fresh spinach and lemon juice to the skillet, stirring constantly until the spinach just begins to wilt.

• 7

  Drain the linguine and add it directly to the skillet along with the cooked shrimp.

• 8

  Toss everything together for 1 minute to ensure the pasta is well-coated in the garlic sauce.

• 9

  Garnish with freshly chopped parsley and serve immediately.