NUTRITION

SERVINGS

INGREDIENTS

7 oz Raw shrimp

1.5 oz Whole wheat linguine

1 tsp Extra virgin olive oil

1 tsp Ghee

3 cloves Garlic

0.25 cup Low-sodium chicken 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

1 tsp Lemon zest

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, heat the extra virgin olive oil and ghee in a large skillet over medium heat until shimmering.

• 3

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

• 4

  Increase the heat to medium-high and add the raw shrimp 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, then remove them from the pan and set aside.

• 6

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

• 7

  Return the shrimp to the pan along with the cooked linguine, lemon zest, and fresh parsley.

• 8

  Toss everything together for 1 minute until the pasta is coated in the glossy sauce and serve immediately.