- 1 8-ounce box of pasta, cooked according to the package
- 2 cups of Chef Hak’s Mediterranean Veggies
- 1 tsp salt
- 1 pound of frozen shrimp (peeled + deveined)
- 1 Tbsp of minced garlic
- 2 tablespoons olive oil, separated
- 2 tablespoons of grass-fed butter, separated
- The juice from 1 lemon
- 1/4 cup fresh Italian parsley chopped
Instructions:
- Thaw the shrimp and pat dry.
- In a skillet over medium heat, add 1 tablespoon of butter and 1 tablespoon of olive oil. Add the shrimp to the pan and cook for 1-3 minutes per side.
- Cook your pasta while the shrimp is cooking. Add salt to the pasta water for flavor.
- Next, add another tablespoon of olive oil to the pan. Add the minced garlic and Chef Hak’s Mediterranean Veggies. Saute the veggies until they’re completely cooked, stirring often.
- Once the veggies are done, add the cooked pasta and shrimp back to the pan with another tablespoon of butter. Toss to coat.
- Drizzle the lemon juice over the pasta.
- Remove from heat and sprinkle with parsley.