NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz linguine pasta

1 tbsp Calabrian chili paste

2 cloves garlic

0.25 cup tomato puree

1 tsp extra virgin olive oil

1 tsp ghee

1 tbsp lemon juice

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 directions until al dente.

• 2

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

  Pat the shrimp dry with paper towels and season both sides evenly with sea salt and black pepper.

• 4

  Heat the extra virgin olive oil and ghee in a large skillet over medium-high heat.

• 5

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

• 6

  In the same skillet, add the minced garlic and Calabrian chili paste, sautéing for 1 minute until fragrant and the oil is vibrant red.

• 7

  Stir in the tomato puree and the reserved pasta water, simmering for 2 minutes to allow the sauce to thicken slightly.

• 8

  Return the shrimp to the pan along with the cooked linguine, tossing thoroughly to coat every strand in the spicy sauce.

• 9

  Finish the dish by stirring in the fresh lemon juice and garnishing with chopped parsley before serving.