NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1.5 oz Dry linguine

0.5 tbsp Ghee

1 tsp Extra virgin olive oil

3 cloves Garlic

0.25 cup Low-sodium chicken broth

1 tbsp Fresh 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 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, melt the ghee with the olive oil.

• 4

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

• 5

  Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until they turn pink and opaque.

• 6

  Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release any flavorful bits, and simmer for 1-2 minutes.

• 7

  Drain the pasta, reserving a splash of pasta water, and add the linguine directly into the skillet with the shrimp.

• 8

  Toss everything together until the pasta is well coated, adding a tablespoon of pasta water if the sauce needs thinning.

• 9

  Garnish with freshly chopped parsley and serve immediately.