NUTRITION

SERVINGS

INGREDIENTS

8 oz Wild-caught large shrimp

2 oz Whole grain linguine

0.5 tbsp Grass-fed ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

0.25 cup Chicken bone broth

1 tbsp Lemon juice

1 tsp Lemon zest

2 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, pat the shrimp dry with paper towels and season them with sea salt and black pepper.

• 3

  In a large skillet over medium heat, add the olive oil and ghee until melted and shimmering.

• 4

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

• 5

  Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until pink and opaque.

• 6

  Pour in the chicken bone broth and lemon juice, simmering for 1-2 minutes to slightly reduce the liquid.

• 7

  Drain the linguine and add it directly to the skillet, tossing well to coat the noodles in the garlic sauce.

• 8

  Remove from heat and stir in the lemon zest and fresh chopped parsley before serving.