NUTRITION

SERVINGS

INGREDIENTS

8 oz raw shrimp

1 oz whole wheat linguine

0.5 tbsp ghee

1 tsp extra virgin olive oil

3 cloves garlic

1 oz dry white wine

1 tbsp fresh lemon juice

0.25 tsp red pepper flakes

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 until al dente, reserving 2 tablespoons of the pasta water before draining.

• 2

  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 ghee in a large skillet over medium heat until the ghee is melted and shimmering.

• 4

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

• 5

  Place the shrimp in the skillet in a single layer and cook for 2 minutes per side until they turn pink and opaque.

• 6

  Pour in the dry white wine and lemon juice, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 7

  Add the cooked linguine and the reserved pasta water to the skillet, tossing everything together until the noodles are well-coated in the silky sauce.

• 8

  Remove from heat and stir in the fresh parsley before serving immediately in warm bowls.