NUTRITION

SERVINGS

INGREDIENTS

8 oz jumbo shrimp

2 oz dry linguine

0.5 tbsp ghee

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

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 with sea salt and black pepper.

• 3

  Heat the olive oil and ghee in a large skillet over medium heat until shimmering.

• 4

  Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until pink and opaque, then remove shrimp from the pan and set aside.

• 5

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

• 6

  Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes to reduce slightly.

• 7

  Return the cooked shrimp to the skillet along with the drained linguine, lemon zest, and fresh parsley.

• 8

  Toss everything together for 1 minute until the pasta is well-coated in the garlic butter sauce and serve immediately.