NUTRITION

SERVINGS

INGREDIENTS

8 oz large shrimp

1.5 oz dry linguine pasta

0.5 tbsp grass-fed butter

0.5 tbsp 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

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 the sea salt and black pepper.

• 3

  In a large skillet over medium heat, melt the grass-fed butter with the extra virgin olive oil.

• 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

  Pour in the chicken broth and fresh lemon juice, scraping the bottom of the pan to release any browned bits and create a light sauce.

• 7

  Drain the linguine, reserving a small splash of pasta water, and add the noodles directly into the skillet with the shrimp.

• 8

  Toss everything together for 1 minute to coat the pasta in the sauce, then garnish with fresh chopped parsley before serving.