NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1.5 oz Linguine

1 tbsp Grass-fed butter

1 tsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

0.25 cup Low-sodium chicken broth

1 tbsp Lemon juice

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, heat the olive oil and butter in a large skillet over medium heat until the butter is melted and bubbly.

• 3

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is aromatic but not browned.

• 4

  Increase the heat to medium-high and add the shrimp in a single layer, seasoning them with sea salt and black pepper.

• 5

  Cook the shrimp for 2 minutes per side until they turn pink and opaque, then pour in the chicken broth and lemon juice to deglaze the pan.

• 6

  Drain the linguine and add it directly to the skillet, tossing everything together with fresh parsley until the pasta is well-coated in the sauce.