Paleo Shrimp Scampi with Hearts of Palm Pasta

Ingredients

• about 450 g Shrimp
• 2 cans Hearts of Palm Pasta
• 4 cloves Garlic
• 4 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 1/4 teaspoon Red Pepper Flakes
• 2 tablespoons Parsley
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Ghee

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Open the 2 cans of hearts of palm pasta, drain any liquid, and rinse the pasta under cool water. Set the prepared pasta aside.
2. 2Place a 30.48 cm skillet on the stovetop over medium heat (176.7°C / 175°C). Add the 4 tablespoons of olive oil to the skillet.
3. 3Once the olive oil is shimmering, add the 4 cloves of minced garlic and the 1/4 teaspoon of red pepper flakes to the skillet. Cook, stirring constantly, for 1 minute until the garlic is fragrant but not browned.
4. 4Add the about 450 g of shrimp to the skillet in a single layer. Cook for 3-4 minutes per side, until the shrimp turn pink and opaque. Transfer the cooked shrimp to a clean plate and set aside.
5. 5Add the 2 tablespoons of ghee to the same skillet and let it melt over medium heat (176.7°C / 175°C).
6. 6Stir the melted ghee with the 2 tablespoons of lemon juice, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper until combined. This is your sauce.
7. 7Add the rinsed hearts of palm pasta to the skillet with the sauce. Toss gently to coat the pasta evenly. Cook for 2-3 minutes, stirring occasionally, until the pasta is heated through.
8. 8Return the cooked shrimp to the skillet with the pasta and sauce. Stir everything together gently. Spoon some of the sauce from the skillet over the shrimp.
9. 9Sprinkle the 2 tablespoons of chopped parsley over the shrimp and pasta. Serve immediately.

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