NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.5 oz Whole wheat linguine

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 clove Garlic

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Red pepper flakes

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 according to package directions until al dente.

• 2

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

• 3

  In a large skillet over medium heat, melt the ghee and add the extra virgin olive oil.

• 4

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

• 5

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

• 6

  Stir in the lemon juice and lemon zest, then remove the skillet from the heat.

• 7

  Drain the pasta, reserving 2 tablespoons of the pasta water, and add the noodles directly into the skillet with the shrimp.

• 8

  Toss everything together with the fresh chopped parsley and the reserved pasta water to create a light sauce, then serve immediately.