NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

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 cup Baby spinach

1 tbsp Lemon juice

1 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 whole grain linguine according to package instructions until al dente.

• 2

  While the pasta cooks, heat the olive oil and ghee in a large skillet over medium heat.

• 3

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is aromatic but not browned.

• 4

  Increase the heat slightly and add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper.

• 5

  Cook the shrimp for 2 minutes per side until they are pink, opaque, and cooked through.

• 6

  Stir in the baby spinach and cook for 1 minute until the leaves are just wilted.

• 7

  Drain the pasta, reserving a splash of pasta water, and add the noodles directly into the skillet with the shrimp.

• 8

  Add the lemon juice, lemon zest, and fresh parsley, tossing everything together to coat the pasta in the garlic sauce.

• 9

  Serve immediately, adding a spoonful of reserved pasta water if needed to loosen the sauce.