NUTRITION

SERVINGS

INGREDIENTS

1.5 oz linguine pasta

7 oz prawns

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 clove garlic

0.25 cup chicken bone broth

1 tbsp lemon juice

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh parsley

1 tsp lemon zest

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the linguine until al dente, then drain and set aside.

• 2

  Pat the prawns dry with a paper towel and season them evenly with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil and ghee in a large skillet over medium-high heat until the fat is shimmering.

• 4

  Add the prawns to the skillet in a single layer and sear for 1-2 minutes per side until they are pink and opaque.

• 5

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

• 6

  Add the minced garlic and red pepper flakes to the same skillet, sautéing for about 30 seconds until fragrant.

• 7

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

• 8

  Simmer the sauce for 2 minutes to allow it to reduce slightly, then return the prawns and cooked linguine to the skillet.

• 9

  Toss everything together until the pasta is thoroughly coated in the sauce.

• 10

  Garnish with fresh chopped parsley and lemon zest before serving immediately.