NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 oz whole grain linguine

1 tbsp ghee

0.5 tbsp extra virgin olive oil

3 cloves garlic

0.25 tsp red pepper flakes

1 tbsp fresh parsley

1 tbsp lemon juice

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 grain linguine according to package instructions until al dente.

• 2

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

• 3

  In a large skillet over medium heat, combine the ghee and extra virgin olive oil until the ghee is fully melted and shimmering.

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until the garlic is fragrant but not browned.

• 5

  Increase the heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until they turn pink and opaque.

• 6

  Squeeze in the fresh lemon juice and add the chopped parsley, stirring to combine with the shrimp and garlic butter.

• 7

  Drain the linguine, reserving a small amount of pasta water, and add the noodles directly to the skillet.

• 8

  Toss everything together for 1 minute, adding a splash of the reserved pasta water if needed to create a glossy sauce that coats the noodles.

• 9

  Divide the scampi into bowls and serve immediately while hot.