NUTRITION

SERVINGS

INGREDIENTS

8 oz Raw shrimp, peeled and deveined

1.5 oz Whole wheat linguine

1 tbsp Ghee

1 tsp Extra virgin olive oil

3 cloves Garlic, minced

0.25 tsp Red pepper flakes

2 tbsp Fresh lemon juice

1 tsp Lemon zest

2 tbsp Fresh parsley, chopped

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a large pot of water to a boil, season generously with salt, and cook the whole wheat linguine until al dente according to package directions.

• 2

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

• 3

  In a large skillet over medium heat, add the extra virgin olive oil and ghee, swirling until the ghee is melted and bubbling slightly.

• 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

  Place the shrimp in the skillet in a single layer and cook for 2-3 minutes per side until they turn pink and opaque.

• 6

  Pour in the fresh lemon juice and add the lemon zest, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.

• 7

  Transfer the cooked linguine directly into the skillet, tossing well to coat every strand in the buttery garlic sauce.

• 8

  Remove from heat, garnish with freshly chopped parsley, and serve immediately for peak flavor.