NUTRITION

SERVINGS

INGREDIENTS

7 oz raw shrimp

1.5 oz whole grain linguine

0.5 tbsp extra virgin olive oil

0.5 tbsp grass-fed butter

3 cloves garlic

0.25 tsp red pepper flakes

0.25 cup low-sodium chicken broth

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat until the butter is melted and shimmering.

• 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

  Increase the heat to medium-high and add the shrimp in a single layer, seasoning with sea salt and black pepper.

• 5

  Cook the shrimp for 1-2 minutes per side until they turn pink and opaque, then remove them from the skillet and set aside.

• 6

  Pour the chicken broth, lemon juice, and lemon zest into the skillet, scraping up any browned bits from the bottom.

• 7

  Let the sauce simmer for 2 minutes to reduce slightly, then return the shrimp and the cooked linguine to the pan.

• 8

  Toss everything together for 1 minute until well coated, then garnish with fresh parsley and serve immediately.