NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.5 oz Dry linguine

1 tbsp Ghee

3 clove Garlic

0.25 cup Chicken bone broth

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Red pepper flakes

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Parsley

PREPARATION

• 1

  Bring a large pot of water to a boil, add half of the sea salt, and cook the linguine until al dente before draining.

• 2

  Pat the shrimp dry with paper towels and season them with the remaining sea salt and the black pepper.

• 3

  Heat the ghee in a large skillet over medium-high heat until it begins to shimmer.

• 4

  Add the shrimp to the skillet in a single layer and sear for approximately 2 minutes per side until they are pink and opaque.

• 5

  Remove the shrimp from the pan and set them aside on a plate.

• 6

  Add the minced garlic and red pepper flakes to the skillet, sautéing for 30 seconds until fragrant but not browned.

• 7

  Pour in the chicken bone broth and lemon juice, scraping the bottom of the pan to release any flavorful browned bits.

• 8

  Simmer the sauce for 2 minutes to reduce slightly, then stir in the lemon zest and chopped parsley.

• 9

  Return the shrimp and the cooked linguine to the skillet, tossing thoroughly to coat the noodles in the glossy sauce.

• 10

  Serve immediately while the sauce is warm and the shrimp are tender.