Ingredients

• 4 tablespoons of ghee (butter can also be used)
• 1 tablespoon of olive oil
• 4 garlic cloves (chopped)
• 1/4 teaspoon of red pepper flakes
• 400 grams of shrimp (peeled and uncomfortable)
• 1 tablespoon of lemon juice 1/2 teaspoon of lemon zest 2 tablespoons of fresh parsley (chopped)
• 1 Moonrise paste bag

Procedure

1. In a large hot pan 3 tablespoons of ghee with olive oil over medium high heat.

2. Add the garlic and red pepper flakes and cook for 30 seconds until they are fragrant. Add the shrimp and cook 2 to 3 minutes per side until they are pink and well cooked.

3. Add the lemon juice, the zest and the parsley. Season with salt to your liking.

4. For pasta, boil 2 cups of water (1 liter) in another pot.

5. Once boiling the water, add the paste. Stir and separate until it is hydrated and acquire volume (approximately 4 minutes).

6. Drain excess water with a strainer.

7. Serve the shrimp on the paste. You can decorate with parsley or basil to taste.