NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1.5 oz Whole wheat linguine

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

0.25 cup Low-sodium chicken bone broth

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 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 whole wheat linguine according to package directions until al dente.

• 2

  While the pasta cooks, pat the shrimp dry with paper towels and season evenly with sea salt and black pepper.

• 3

  In a large skillet over medium heat, melt the ghee and add the extra virgin olive oil.

• 4

  Add the shrimp to the skillet in a single layer and sear for 2 minutes per side until pink and opaque, then remove shrimp and set aside.

• 5

  In the same skillet, add the minced garlic and red pepper flakes, sautéing for 1 minute until the aroma becomes intensely fragrant.

• 6

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

• 7

  Return the shrimp to the pan along with the cooked linguine, lemon zest, and fresh parsley.

• 8

  Toss everything together for 1 minute until the pasta is well-coated and the sauce has slightly thickened before serving.