NUTRITION

SERVINGS

INGREDIENTS

7 oz Large shrimp

1.5 oz Dry linguine pasta

1 tbsp Grass-fed butter

1 tsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

2 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

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, pat the shrimp dry with paper towels and season lightly with sea salt and black pepper.

• 3

  In a large skillet over medium heat, melt the grass-fed butter with the olive oil until shimmering.

• 4

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

• 5

  Increase the heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until pink and opaque.

• 6

  Stir in the lemon juice, lemon zest, and baby spinach, allowing the spinach to wilt slightly in the residual heat.

• 7

  Reserve 2 tablespoons of the pasta cooking water, then drain the linguine.

• 8

  Add the linguine and reserved pasta water to the skillet, tossing everything together to coat the noodles in the garlic butter sauce.

• 9

  Garnish with fresh chopped parsley and serve immediately while hot.