NUTRITION

SERVINGS

INGREDIENTS

8 oz Raw shrimp

2 oz Dry linguine

0.5 tbsp Unsalted 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 Fresh lemon juice

1 tbsp Fresh parsley

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 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.

• 3

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is fragrant 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 are pink, opaque, and cooked through.

• 6

  Pour in the chicken broth and lemon juice, bringing the liquid to a light simmer for 1-2 minutes to allow the flavors to meld.

• 7

  Drain the cooked linguine and add it directly to the skillet, tossing thoroughly to coat the noodles in the garlic-butter sauce.

• 8

  Garnish with freshly chopped parsley and serve immediately while hot.