NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1 oz Whole grain linguine

0.5 tbsp Unsalted butter

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 cup Dry white wine

1 tbsp Fresh lemon juice

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the linguine until al dente, usually about 8-10 minutes.

• 2

  While the pasta cooks, pat the shrimp dry with paper towels to ensure a good sear and season them with sea salt and black pepper.

• 3

  In a large skillet over medium heat, combine the olive oil and butter until the butter begins to bubble and turn golden.

• 4

  Add the minced garlic and red pepper flakes to the skillet, stirring constantly for about 60 seconds until the aroma is released.

• 5

  Increase the heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes on each side until they are pink and just firm.

• 6

  Pour the white wine and lemon juice into the pan, using a wooden spoon to scrape up any flavorful bits stuck to the bottom.

• 7

  Allow the liquid to simmer for 2 minutes to reduce slightly and concentrate the flavors.

• 8

  Drain the pasta, reserving a splash of pasta water, then add the linguine directly to the skillet.

• 9

  Toss everything together until the pasta is coated in the glossy sauce, adding a tablespoon of pasta water if needed for silkiness.

• 10

  Remove from heat, sprinkle with freshly chopped parsley, and serve immediately.