NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.5 oz Linguine

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

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 linguine according to package directions until al dente.

• 2

  Reserve 2 tablespoons of the pasta cooking water, then drain the noodles and set them aside.

• 3

  In a large skillet over medium heat, melt the ghee and combine it with the extra virgin olive oil.

• 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, seasoning with the sea salt and black pepper.

• 6

  Cook the shrimp for 2 minutes per side until they turn pink and opaque, being careful not to overcook.

• 7

  Stir in the lemon juice, lemon zest, and the reserved pasta water to create a light, silky sauce.

• 8

  Add the cooked linguine and fresh parsley to the skillet, tossing everything together until the pasta is well-coated.

• 9

  Serve immediately while hot, garnished with extra parsley if desired.