NUTRITION

SERVINGS

INGREDIENTS

8 oz large shrimp

1.5 oz dry whole wheat linguine

0.5 tbsp grass-fed butter

0.5 tbsp extra virgin olive oil

3 clove garlic

0.25 cup low-sodium chicken bone broth

1 tbsp lemon juice

2 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 linguine according to package directions until al dente; reserve 2 tablespoons of the pasta water before draining.

• 2

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

• 3

  In a large skillet over medium heat, melt the grass-fed butter with the extra virgin olive oil until shimmering.

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the aroma is released.

• 5

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

• 6

  Pour in the chicken bone broth and lemon juice, using a wooden spoon to scrape any flavorful browned bits from the bottom of the pan.

• 7

  Add the cooked linguine and the reserved pasta water to the skillet, tossing everything together to coat the noodles in the silky garlic butter sauce.

• 8

  Remove the skillet from the heat and garnish with the fresh chopped parsley before serving immediately.