NUTRITION

SERVINGS

INGREDIENTS

8 oz raw shrimp

1.5 oz whole wheat linguine

1 tbsp ghee

0.5 tbsp extra virgin olive oil

3 cloves garlic

0.25 tsp red pepper flakes

1 tbsp fresh lemon juice

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cherry tomatoes

1 cup fresh baby spinach

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, heat the olive oil and ghee in a large skillet over medium heat until the ghee is completely melted.

• 3

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

• 4

  Increase the heat to medium-high and add the shrimp, sea salt, and black pepper in a single layer.

• 5

  Cook the shrimp for 2 minutes per side until they turn pink and opaque, then stir in the cherry tomatoes and baby spinach.

• 6

  Toss the mixture for 1 minute until the spinach is just wilted and the tomatoes have slightly softened.

• 7

  Drain the pasta, reserving a small amount of pasta water, and add the noodles directly into the skillet.

• 8

  Pour in the fresh lemon juice and toss everything together, adding a splash of pasta water if needed to emulsify the sauce.

• 9

  Remove from heat and garnish with freshly chopped parsley before serving immediately.