NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

2 oz whole grain linguine

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 cloves garlic

0.25 tsp red pepper flakes

2 tbsp lemon juice

1 tsp lemon zest

0.25 cup parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil a large pot of salted water and cook the whole grain 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 fills the kitchen.

• 4

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

• 5

  Cook the shrimp for 2 to 3 minutes per side until they are pink, opaque, and slightly curled.

• 6

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

• 7

  Reserve 1/4 cup of the pasta cooking water, then drain the linguine and add it directly to the skillet with the shrimp.

• 8

  Toss everything together thoroughly, adding the reserved pasta water if needed to create a light, silky sauce.

• 9

  Remove from heat and garnish with the freshly chopped parsley before serving immediately.