NUTRITION

SERVINGS

INGREDIENTS

7 oz large shrimp

1.5 oz whole wheat linguine

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 cloves garlic

0.25 cup chicken bone broth

1 tbsp lemon juice

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, pat the shrimp dry with paper towels and season them with sea salt and black pepper.

• 3

  In a large skillet over medium heat, add the olive oil and ghee until shimmering.

• 4

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

• 5

  Increase the heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until pink and opaque.

• 6

  Remove the shrimp from the skillet and set aside on a plate.

• 7

  Pour the chicken bone broth and lemon juice into the skillet, scraping up any browned bits from the bottom, and simmer for 2 minutes to reduce slightly.

• 8

  Add the cooked linguine and the shrimp back into the skillet, tossing well to coat in the sauce.

• 9

  Garnish with freshly chopped parsley and serve immediately.