NUTRITION

SERVINGS

INGREDIENTS

1.25 oz whole grain linguine

8 oz large shrimp

0.5 tbsp 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 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

  Heat the olive oil and ghee in a large skillet over medium-high 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.

• 5

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

• 6

  In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant but not browned.

• 7

  Pour in the chicken bone broth and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon.

• 8

  Simmer the sauce for 2 minutes to reduce slightly, then return the cooked shrimp and the drained linguine to the pan.

• 9

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