NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz whole wheat linguine

0.5 tbsp grass-fed butter

0.5 tbsp extra virgin olive oil

3 cloves garlic

0.25 tsp red pepper flakes

1 tbsp fresh lemon juice

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 whole wheat linguine until al dente according to package instructions.

• 2

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

• 3

  Heat the extra virgin olive oil and grass-fed butter in a large skillet over medium heat until the butter is melted and shimmering.

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the aroma is fragrant and the garlic is softened.

• 5

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

• 6

  Drain the linguine and add it directly into the skillet with the shrimp, tossing well to combine.

• 7

  Drizzle the fresh lemon juice over the pasta and sprinkle with chopped fresh parsley, tossing once more until the noodles are glossy and well-coated.