Ingredients:
1 Pound Shrimp
4 Cloves Garlic, minced
1 Lemon
2 Tbsp Olive Oil
2 Tbsp Grassfed Butter
Salt and Pepper, to taste
1⁄2 Onion, diced
1 tsp Thyme
1 tsp Red Pepper Flakes
1⁄4 C Parsley, fresh or dried
1 Bag Baby Spinach
8 oz Protein Pasta- Barilla linguine or spaghetti
Instructions:
1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the protein pasta (linguine)
according to the package instructions until al dente (usually about 8-10 minutes). Once done,
drain the pasta, reserving about 1⁄2 cup of pasta water. Set aside.
2. Prepare the Shrimp: While the pasta is cooking, heat 1 tablespoon of olive oil in a large
skillet or pan over medium-high heat. Season the shrimp with salt, pepper, and a sprinkle of red
pepper flakes (optional). Once the oil is hot, add the shrimp to the skillet and cook for 2-3
minutes per side, until they turn pink and opaque. Remove shrimp from the pan and set aside.
3. Make the Garlic Butter Sauce: In the same skillet, add the remaining 1 tablespoon of olive
oil and 2 tablespoons of grass-fed butter over medium heat. Add the diced onion and sauté for
2-3 minutes until softened and translucent. Add the minced garlic and cook for 1-2 minutes until
fragrant. Sprinkle in the thyme and stir to combine.
4. Add Spinach: Add the baby spinach to the skillet and cook, stirring, for about 2-3 minutes
until wilted.
5. Combine Everything: Add the cooked pasta to the skillet with the garlic butter sauce. Toss to
coat, adding a bit of reserved pasta water if the mixture looks too dry. Squeeze in the juice of
half a lemon and zest the entire lemon over the pasta for extra flavor. Stir in the cooked shrimp
and parsley. Toss everything to combine and heat through.
6. Taste and Adjust: Taste and adjust the seasoning with more salt, pepper, or red pepper
flakes if desired.
7. Serve: Serve the shrimp and spinach pasta hot, garnished with extra parsley or a lemon
wedge if desired.
Serves: 4
Protein: 38g
Calories: 478