NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1.5 oz Linguine

1 tbsp Ghee

3 clove Garlic

1 tbsp Dry white wine

1 tbsp Lemon juice

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 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

  Melt the ghee in a large skillet over medium heat, then add the minced garlic and red pepper flakes, sautéing until fragrant but not browned.

• 4

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

• 5

  Pour in the white wine and lemon juice, scraping any browned bits from the bottom of the pan, and simmer for 1 minute to reduce slightly.

• 6

  Drain the linguine and add it directly to the skillet, tossing well to coat the noodles thoroughly in the garlic butter sauce.

• 7

  Remove from heat, garnish with freshly chopped parsley, and serve immediately in a warm bowl.