NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 oz linguine pasta

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 cloves garlic

0.25 cup chicken bone broth

1 tbsp fresh lemon juice

0.25 tsp red pepper flakes

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

  In a large skillet over medium heat, melt the ghee with the olive oil.

• 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

  Add the minced garlic and red pepper flakes to the remaining fat in the skillet, sautéing for 30 seconds until fragrant.

• 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

  Return the shrimp to the skillet and add the cooked linguine along with the fresh parsley.

• 8

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