NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.5 oz Linguine

0.5 tbsp Ghee

1 tsp Extra virgin olive oil

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

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

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

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is 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 broth and lemon juice, scraping the bottom of the pan to release any browned bits, and simmer for 1 minute.

• 7

  Drain the linguine and add it directly to the skillet, tossing well to coat the noodles in the glossy garlic butter sauce.

• 8

  Remove from heat, stir in the fresh chopped parsley, and serve immediately.