NUTRITION

SERVINGS

INGREDIENTS

8 oz Raw shrimp

1 oz Whole wheat linguine

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 clove Garlic

0.25 tsp Red pepper flakes

1 tbsp Lemon juice

0.5 tsp Lemon zest

2 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Vegetable broth

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

• 3

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant but not browned.

• 4

  Add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper.

• 5

  Cook the shrimp for 2 minutes per side until they turn pink and opaque, then remove them from the pan and set aside.

• 6

  Deglaze the skillet with vegetable broth and lemon juice, scraping up any browned bits from the bottom of the pan.

• 7

  Whisk in the lemon zest and fresh parsley, then return the shrimp to the pan along with the cooked linguine.

• 8

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