NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

2 oz whole wheat linguine

0.5 tbsp olive oil

0.5 tbsp ghee

3 cloves garlic

0.25 tsp red pepper flakes

1 tbsp 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 whole wheat linguine according to package directions until al dente.

• 2

  While the pasta cooks, heat the olive oil and ghee in a large skillet over medium heat until the ghee is melted and shimmering.

• 3

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is fragrant but not browned.

• 4

  Increase the heat to medium-high and add the shrimp in a single layer, seasoning with sea salt and black pepper.

• 5

  Cook the shrimp for 2 minutes per side until they turn pink and opaque, then stir in the lemon juice and lemon zest.

• 6

  Reserve 0.25 cup of the pasta water, then drain the linguine and add it directly to the skillet with the shrimp.

• 7

  Toss everything together, adding a splash of the reserved pasta water if needed to coat the noodles, and garnish with fresh parsley.