NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1.5 oz Dry linguine

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Fresh lemon juice

1 tsp Lemon zest

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

• 2

  Pat the shrimp completely dry with paper towels and season evenly with sea salt and black pepper.

• 3

  In a large skillet, heat the olive oil and ghee over medium-high heat until the fat is shimmering and hot.

• 4

  Add the shrimp to the skillet in a single layer, searing for 1-2 minutes per side until they turn pink and opaque.

• 5

  Remove the shrimp from the pan and set aside on a plate, then reduce the skillet heat to medium.

• 6

  Add the minced garlic and red pepper flakes to the remaining fat in the pan, sautéing for 30 seconds until fragrant.

• 7

  Whisk in the lemon juice and lemon zest, then return the cooked shrimp and linguine to the skillet.

• 8

  Toss all ingredients together thoroughly, adding the reserved pasta water if needed to create a glossy, emulsified sauce.

• 9

  Garnish with freshly chopped parsley and serve immediately.