NUTRITION

SERVINGS

INGREDIENTS

8 oz raw shrimp

1.5 oz dry whole wheat linguine

0.5 tbsp ghee

1 tsp extra virgin olive oil

3 cloves garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh parsley

1 tbsp lemon juice

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 evenly with sea salt and black pepper.

• 3

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

• 4

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

• 5

  Lower the skillet heat to medium and add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant but not browned.

• 6

  Deglaze the pan with the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.

• 7

  Toss the cooked linguine and the sautéed shrimp back into the skillet, adding a small splash of reserved pasta water if needed to coat the noodles.

• 8

  Garnish the dish with fresh chopped parsley and serve immediately while hot.