Lemon Pasta with shrimp

Alex Del Rosario

Made with gluten-free linguine, spinach, and protein-packed shrimp flavored with lemon juice, clarified-butter, and fresh herbs.

INGREDIENTS

• 8-ounce gluten-free linguine

• 1 tablespoon olive oil

• 5 tablespoon ghee divided

• 1 lb uncooked large shrimp, peeled and deveined

• 4 cup spinach

• 2 tablespoon fresh lemon juice

• 2 tablespoon parsley or chives, minced

• Pinch of pink Himalayan salt.

• 1 teaspoon mixed herbs seasoning:

  • ingredients:

    • 1 tablespoon dried oregano

    • 2 teaspoons dried thyme

    • 2 teaspoons dried sage

    • 1 teaspoon dried basil

    • 1 teaspoon dried rosemary

PROCESS

1. Cook the gluten-free pasta according to the package instructions. Drain, toss with a little olive oil to prevent sticking, and set aside.

2. In a large pot, heat the 2 tablespoons of ghee. Add the shrimp and cook until the shrimp start to turn pink; flipping once. Once the shrimp are almost cooked, stir in the mixed herbs, seasoning, and spinach. Cook, stirring occasionally until the spinach is wilted.

3. Add the cooked pasta to the shrimp and spinach mixture. Add the remaining 3 tablespoons of ghee; stir until the ghee is melted and everything is well mixed.

4. Top with lemon juice, fresh herbs, and a pinch of pink Himalayan salt. Serve warm.

*Note:

• The number of ingredients mentioned in the recipes is usual adult doses which may be modified for children accordingly.

• You could blend the mix if your child can’t chew and swallow well.

Enjoy!