NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz linguine

1 tsp ghee

1 tsp extra virgin olive oil

3 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tbsp lemon juice

1 tbsp fresh parsley

2 tbsp low-sodium chicken broth

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 the sea salt and black pepper.

• 3

  Heat the ghee and olive oil in a large skillet over medium-high heat until shimmering.

• 4

  Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until pink and opaque, then remove the shrimp from the pan and set aside.

• 5

  Lower the heat to medium and add the minced garlic and red pepper flakes to the skillet, sautéing for 30 seconds until fragrant.

• 6

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

• 7

  Return the cooked shrimp to the skillet along with the drained linguine and fresh parsley.

• 8

  Toss everything together for 1 minute until the pasta is well-coated in the light garlic sauce and serve immediately.