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

1 tbsp lemon juice

1 tsp lemon zest

2 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 dry linguine according to package directions until al dente.

• 2

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

• 3

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

• 4

  Increase the heat to medium-high and add the shrimp in a single layer, seasoning with sea salt and black pepper.

• 5

  Cook the shrimp for 2 minutes per side until they are pink and opaque, then stir in the lemon juice and lemon zest.

• 6

  Reserve a splash of pasta water, drain the linguine, and add it to the skillet along with the fresh parsley.

• 7

  Toss everything together until the pasta is coated in the garlic butter sauce, adding the reserved water if needed for moisture.