NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 tbsp ghee

0.5 cup whole grain linguine

3 cloves garlic

0.25 cup chicken bone broth

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp red pepper flakes

1 cup baby spinach

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole grain linguine according to package directions until al dente.

• 2

  While the pasta cooks, melt the ghee in a large skillet over medium heat.

• 3

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is fragrant but not browned.

• 4

  Add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper.

• 5

  Cook the shrimp for 2 minutes per side until they turn pink and opaque.

• 6

  Pour in the chicken bone broth, lemon juice, and lemon zest, stirring to combine and scraping any brown bits from the bottom of the pan.

• 7

  Add the fresh baby spinach to the skillet and toss gently until the leaves begin to wilt.

• 8

  Drain the cooked linguine and add it directly to the skillet, tossing everything together to coat the pasta in the zesty garlic sauce.

• 9

  Remove from heat, garnish with fresh chopped parsley, and serve immediately.