NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole grain linguine

7 oz shrimp

0.5 tbsp olive oil

0.5 tbsp ghee

2 cloves garlic

0.25 tsp red pepper flakes

2 cups arugula

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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 with paper towels and season them 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 cook for 2 minutes per side until pink and opaque.

• 5

  Stir in the minced garlic and red pepper flakes, cooking for 30 seconds until the garlic is fragrant but not browned.

• 6

  Drain the pasta, reserving 1/4 cup of the cooking water, then add the pasta directly to the skillet with the shrimp.

• 7

  Add the lemon juice, lemon zest, and the reserved pasta water, tossing everything together to coat the noodles.

• 8

  Remove from heat and fold in the fresh arugula and parsley, allowing the greens to wilt slightly from the residual heat before serving.