NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Large shrimp

2 oz Dry whole wheat linguine

0.5 tbsp Ghee

1 tsp Extra virgin olive oil

3 cloves Garlic

0.25 cup Low sodium chicken bone broth

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh parsley

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 ghee and olive oil 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, 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 but not browned.

• 6

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

• 7

  Add the cooked linguine, seared shrimp, and lemon zest back into the skillet, tossing well to coat the noodles in the garlic sauce.

• 8

  Remove from heat and garnish with freshly chopped parsley before serving immediately.