NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1.5 oz Whole wheat linguine

0.5 tbsp Ghee

1 tsp Extra virgin olive oil

3 cloves Garlic

0.25 cup Chicken bone broth

1 tbsp Lemon juice

0.25 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Red pepper flakes

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 whole wheat linguine according to package directions until al dente.

• 2

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

• 3

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

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 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

  Pour in the chicken bone broth and lemon juice, scraping the bottom of the pan to release any flavorful browned bits.

• 7

  Drain the linguine and add it directly to the skillet with the shrimp and sauce.

• 8

  Toss everything together with the lemon zest and fresh parsley until the pasta is well coated and the sauce has slightly thickened.