NUTRITION

SERVINGS

INGREDIENTS

7 oz large shrimp

1.5 oz whole wheat linguine

1 tbsp ghee

0.5 tbsp extra virgin olive oil

3 cloves garlic

0.25 tsp red pepper flakes

1 tbsp fresh parsley

1 tbsp lemon juice

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, pat the shrimp dry with paper towels and season them evenly with sea salt and black pepper.

• 3

  Heat the olive oil and ghee in a large skillet over medium heat until the ghee is fully melted and shimmering.

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 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 they are pink and opaque.

• 6

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

• 7

  Pour in the lemon juice and half of the chopped parsley, tossing everything together to coat the noodles.

• 8

  Add a splash of the reserved pasta water if the sauce needs thinning, then garnish with the remaining parsley and serve immediately.