NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1.5 oz Dry linguine

0.5 tbsp Unsalted grass-fed butter

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Fresh lemon juice

1 cup Fresh baby spinach

1 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. Reserve 2 tablespoons of pasta water before draining.

• 2

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

• 3

  Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and slightly bubbly.

• 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. Cook for 2 minutes per side until pink and opaque.

• 6

  Stir in the fresh baby spinach and cook for 1 minute until just wilted.

• 7

  Add the cooked linguine, reserved pasta water, lemon juice, and fresh parsley to the skillet.

• 8

  Toss everything together for 1 minute to emulsify the sauce and coat the pasta evenly before serving.