NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz dry linguine pasta

0.5 tbsp ghee

2 cloves garlic

0.25 cup chicken bone broth

1 tbsp 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 with sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.

• 4

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

• 5

  Pour the chicken bone broth and lemon juice into the same skillet, scraping up any browned bits from the bottom. Let the liquid simmer for 2-3 minutes to reduce slightly.

• 6

  Drain the linguine and add it directly to the skillet along with the cooked shrimp and fresh chopped parsley.

• 7

  Toss everything together for 1 minute to coat the pasta in the sauce and serve immediately.