Lemony Shrimp Pasta
Makes 2 Servings
Macros: 528 Cal, Fat 27g, Carbs 45g, Fibre 3g, Protein 28g
1/2 cup Brown Rice Spaghetti
2 tbsps Butter (divided)
2 tbsps Extra Virgin Olive Oil (divided)
227 grams Shrimp (peeled, deveined)
2 cups Arugula
2 tbsps Lemon Juice
1/4 cup Chives (chopped)
1/2 tsp Chili Flakes (for topping)
Sea Salt & Black Pepper (to taste)
Cook the spaghetti according to the directions on the package. Remove from heat, strain and run cold water over the pasta to prevent over-cooking.
In a skillet over medium heat, add half the butter and extra virgin olive oil. Add the shrimp and cook for 1 to 3 minutes per side or until the shrimp are no longer translucent. Remove the shrimp and set aside. Add the arugula to the pan and sauté until just wilted.
Add the pasta to the pan along with the shrimp, lemon juice and the remaining butter and olive oil. Toss to coat. Divide onto plates and top with chives, chili flakes and salt and pepper. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Oil-Free: Omit the oil. Save some of the pasta water and use it to help make the sauce.
Dairy-Free: Use additional olive oil instead of butter.
No Arugula: Use another leafy green such as spinach instead.