NUTRITION

SERVINGS

INGREDIENTS

7 oz Large shrimp

0.5 cup Cooked linguine

1 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 clove Garlic

0.25 tsp Red pepper flakes

2 tbsp Low-sodium chicken broth

1 tbsp Fresh lemon juice

2 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Boil a pot of salted water and cook linguine according to package directions until al dente; reserve a splash of pasta water before draining.

• 2

  Pat the shrimp dry with paper towels and season evenly with sea salt and black pepper.

• 3

  In a large skillet over medium heat, melt the ghee with the olive oil until shimmering.

• 4

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

• 5

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

• 6

  Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan to build the sauce.

• 7

  Add the cooked linguine and fresh parsley to the skillet, tossing well to coat the noodles in the glossy sauce.

• 8

  If the sauce is too thick, add a tablespoon of the reserved pasta water to reach your desired consistency and serve immediately.