NUTRITION

SERVINGS

INGREDIENTS

8 oz large shrimp

1.5 oz linguine pasta

0.5 tbsp grass-fed butter

0.5 tbsp extra virgin olive oil

3 cloves garlic

0.25 tsp red pepper flakes

0.25 cup low-sodium chicken broth

1 tbsp fresh lemon juice

1 tsp lemon zest

2 tbsp fresh parsley

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 instructions until al dente.

• 2

  While the pasta is cooking, pat the shrimp dry with paper towels and season them with sea salt and black pepper.

• 3

  Heat the olive oil and grass-fed butter in a large skillet over medium-high heat until the butter is melted and begins to foam.

• 4

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

• 5

  Remove the cooked shrimp from the skillet and set aside on a plate.

• 6

  In the same skillet, add the minced garlic and red pepper flakes, sautéing for about 30 seconds until highly fragrant.

• 7

  Pour in the chicken broth and lemon juice, using a wooden spoon to scrape up any browned bits from the bottom of the pan, and simmer for 2 minutes.

• 8

  Drain the pasta and add it directly to the skillet along with the seared shrimp, lemon zest, and chopped parsley.

• 9

  Toss everything together over low heat for 1 minute until the pasta is thoroughly coated in the glossy sauce, then serve immediately.