NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1 oz dry linguine

1 tbsp ghee

0.5 tbsp extra virgin olive oil

4 cloves garlic

0.25 tsp red pepper flakes

1 tbsp fresh lemon juice

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

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

• 3

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

• 4

  Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until they turn pink and opaque.

• 5

  Lower the heat to medium, add the minced garlic and red pepper flakes, and sauté for 1 minute until the garlic is fragrant.

• 6

  Stir in the fresh lemon juice and a splash of the pasta cooking water to create a light, silky sauce.

• 7

  Drain the linguine and add it directly to the skillet, tossing well to coat every strand in the garlic butter sauce.

• 8

  Garnish with freshly chopped parsley and serve immediately while hot.