NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Whole wheat linguine

8 oz Raw shrimp

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

2 cups Baby spinach

1 tbsp Lemon juice

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 whole wheat linguine according to package directions until al dente.

• 2

  While the pasta cooks, heat the ghee and extra virgin olive oil in a large skillet over medium heat.

• 3

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the aroma is fragrant and the garlic is golden.

• 4

  Increase the heat to medium-high and add the raw shrimp to the skillet in a single layer.

• 5

  Season the shrimp with sea salt and black pepper, cooking for 2 to 3 minutes per side until they are pink and opaque.

• 6

  Add the baby spinach to the skillet and toss gently for 1 minute until the leaves are just wilted.

• 7

  Drain the cooked linguine, reserving approximately 2 tablespoons of the starchy pasta water.

• 8

  Add the linguine and the reserved pasta water to the skillet, tossing everything together to coat the noodles in the garlic sauce.

• 9

  Remove the skillet from the heat, drizzle with fresh lemon juice, and garnish with chopped fresh parsley before serving.