NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1.5 oz Whole wheat linguine

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 clove Garlic

0.25 tsp Red pepper flakes

1 tbsp Fresh lemon juice

1 tsp Lemon zest

0.25 cup Fresh parsley

1 cup Baby spinach

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, heat the ghee and olive oil in a large skillet over medium-high heat.

• 3

  Add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper.

• 4

  Sauté the shrimp for 2 minutes per side until pink and opaque, then remove them from the pan and set aside.

• 5

  In the same skillet, add the minced garlic and red pepper flakes, sautéing for 1 minute until the aroma is fragrant.

• 6

  Stir in the lemon juice and lemon zest, scraping up any browned bits from the bottom of the pan.

• 7

  Add the cooked linguine, baby spinach, and sautéed shrimp back into the skillet, tossing until the spinach is slightly wilted.

• 8

  Garnish with fresh parsley and serve immediately.