NUTRITION

SERVINGS

INGREDIENTS

7 oz raw shrimp

1.5 oz dry linguine

0.5 tbsp grass-fed butter

1 tsp extra virgin olive oil

3 cloves garlic

0.25 cup low-sodium chicken broth

1 tbsp lemon juice

0.25 tsp red pepper flakes

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, peel and devein the shrimp, then pat them dry with a paper towel and season with sea salt and black pepper.

• 3

  In a large skillet over medium heat, melt the butter with the olive oil until shimmering.

• 4

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

• 5

  Increase the heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until pink and opaque.

• 6

  Remove the shrimp from the pan and set aside; pour the chicken broth and lemon juice into the skillet to deglaze, scraping up any browned bits.

• 7

  Simmer the sauce for 2 minutes to reduce slightly, then return the shrimp to the pan and add the cooked linguine.

• 8

  Toss everything together until the pasta is coated in the garlic butter sauce, then garnish with freshly chopped parsley before serving.