NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1.5 oz Dry whole wheat linguine

0.5 tbsp Grass-fed butter

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 cup Low-sodium chicken bone broth

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

2 tbsp Fresh parsley

1 cup Baby spinach

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

• 2

  While the pasta cooks, heat the olive oil and grass-fed butter in a large skillet over medium-high heat.

• 3

  Season the shrimp with sea salt, black pepper, and red pepper flakes, then add them to the skillet in a single layer.

• 4

  Sear the shrimp for 1-2 minutes per side until they are pink and opaque, then remove them from the pan and set aside.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.

• 6

  Pour in the chicken bone broth, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the pan.

• 7

  Simmer the sauce for 2 minutes to reduce slightly, then stir in the baby spinach until it is just wilted.

• 8

  Return the shrimp to the pan along with the cooked linguine and toss everything together thoroughly to coat in the sauce.

• 9

  Garnish with chopped fresh parsley and serve immediately.