NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 oz whole wheat linguine

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

4 cloves garlic

0.25 tsp red pepper flakes

2 tbsp lemon juice

2 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

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

  In a large skillet over medium heat, melt the ghee and add the olive oil.

• 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

  Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until pink and opaque.

• 6

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

• 7

  Drain the pasta, reserving 2 tablespoons of the pasta water, and add both to the skillet.

• 8

  Toss everything together for 1 minute until the sauce coats the noodles, then garnish with fresh parsley and serve immediately.