This is a favorite meal. My husband and oldest daughter absolutely love it! And since we are always looking for more ways to add healthy fish and seafood into our diet, this one is just a no-brainer for us. Even better — I can have it on the table in under 30 minutes. Add a large, fresh salad (and a nice glass of wine once in awhile) and we have a special meal that didn’t take a lot of effort.
Ingredients
- 1 1/2 tablespoons olive oil
- 1 pound medium shrimp, peeled and deveined
- salt to taste
- 6 cloves garlic, pressed
- 1/4 teaspoon red pepper flakes
- 3 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoons cold Ghee (or butter)
- cracked pepper to taste
- 1 tablespoon dried parsley
- 1 1/2 tablespoons cold Ghee* (or butter)
- 8 ounces of whole wheat or brown rice pasta
- 1 tablespoon olive oil
- Italian seasoning to taste
Instructions
- Heat the olive oil in a large skillet over high heat.
- Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring
- Stir in garlic and red pepper flakes; cook and stir 1 minute.
- Stir in lemon juice, apple cider vinegar, 1 1/2 teaspoons ghee, and dried parsley.
- Cook for about 1 minute or until ghee has melted
- Turn heat to low and stir in 1/12 tablespoons cold ghee.
- Cook and stir until all ghee has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
- Season with pepper to taste.
- Cook the pasta according to package directions.
- Drain the pasta and pour into a medium sized bowl.
- Add the 1 tablespoon of olive oil and the Italian seasoning to taste, then toss well to coat.
- Place some pasta on each plate and top with the shrimp sauce.
Notes
*Ghee is clarified butter. I use it because I have a dairy intolerance and ghee is more easily digested than butter.
Feel free to experiment with the pasta of your choice (whole wheat, brown rice, quinoa, etc). Just be sure it's a whole grain pasta and not white pasta!