NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 oz linguine

0.5 tbsp grass-fed ghee

1 tsp extra virgin olive oil

3 cloves garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

2 tbsp fresh parsley

1 tsp lemon zest

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the linguine until al dente, about 8-10 minutes.

• 2

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

• 3

  Heat the 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 1 minute until the garlic is fragrant but not browned.

• 5

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

• 6

  Stir in the lemon juice and lemon zest, then use tongs to transfer the cooked linguine directly from the water into the skillet.

• 7

  Toss everything together for 1 minute to coat the pasta in the silky sauce, adding a splash of pasta water if needed to reach your desired consistency.

• 8

  Remove from heat, garnish with fresh chopped parsley, and serve immediately.