NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 oz whole grain linguine

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 clove garlic

2 tbsp vegetable broth

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 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 whole grain linguine according to package directions until al dente.

• 2

  While the pasta cooks, pat the shrimp dry with paper towels and season lightly with sea salt and black pepper.

• 3

  Heat the 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 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 vegetable broth and lemon juice, scraping the bottom of the pan to release any flavorful browned bits.

• 7

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

• 8

  Remove from heat and stir in the fresh lemon zest and chopped parsley before serving.