NUTRITION

SERVINGS

INGREDIENTS

6 oz Raw shrimp

2 oz Chickpea linguine

0.5 tbsp Extra virgin olive oil

0.5 tbsp Ghee

3 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Lemon juice

0.25 cup Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea linguine according to package directions until al dente.

• 2

  While the pasta cooks, pat the thawed shrimp completely dry with paper towels to ensure a proper sear.

• 3

  In a large skillet over medium heat, melt the ghee and combine it with the extra virgin olive oil.

• 4

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

• 5

  Increase the heat to medium-high and add the shrimp in a single layer, seasoning with sea salt and black pepper.

• 6

  Cook the shrimp for 2 minutes per side until they turn pink and opaque, then stir in the baby spinach until just wilted.

• 7

  Drain the pasta, reserving a splash of pasta water, and add the noodles to the skillet.

• 8

  Pour in the lemon juice and fresh parsley, tossing everything together until the pasta is coated in the glossy sauce.