NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz whole wheat linguine

0.5 tbsp ghee

1 tsp extra virgin olive oil

3 clove garlic

0.25 cup low-sodium vegetable 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 whole wheat linguine according to package directions until al dente.

• 2

  While the pasta cooks, pat the shrimp dry 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 cook 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.

• 6

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

• 7

  Stir in the lemon zest and fresh parsley, then return the shrimp to the pan.

• 8

  Drain the linguine and add it directly to the skillet, tossing everything together until the pasta is coated in the garlic butter sauce.

• 9

  Serve immediately, garnished with additional fresh parsley if desired.