NUTRITION

SERVINGS

INGREDIENTS

8 oz raw shrimp

1.5 oz dry linguine

0.25 tbsp ghee

0.25 tbsp extra virgin olive oil

3 cloves garlic

0.25 cup low-sodium chicken broth

1 tbsp fresh lemon juice

1 tsp lemon zest

2 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 linguine according to package directions until al dente.

• 2

  While the pasta cooks, heat the extra virgin olive oil and ghee in a large skillet over medium-high heat.

• 3

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

• 4

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

• 5

  In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30 seconds until the aroma is released.

• 6

  Pour in the chicken broth, lemon juice, and lemon zest, allowing the liquid to simmer and reduce slightly for 2 minutes.

• 7

  Drain the linguine and add it to the skillet along with the cooked shrimp, tossing everything together to coat in the sauce.

• 8

  Remove from heat and garnish with fresh chopped parsley before serving.