NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat linguine

1 tsp extra virgin olive oil

1 tbsp ghee

3 cloves garlic

0.25 tsp red pepper flakes

7 oz shrimp

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tbsp fresh parsley

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 extra virgin 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 are pink, opaque, and have a slight golden sear.

• 6

  Reserve 2 tablespoons of pasta water, then drain the linguine and add it directly to the skillet with the shrimp.

• 7

  Pour in the lemon juice and reserved pasta water, tossing everything together for 1 minute to emulsify the sauce.

• 8

  Remove from heat and garnish with freshly chopped parsley before serving immediately.