NUTRITION

SERVINGS

INGREDIENTS

8 oz Prawns

1 oz Linguine

0.5 tbsp Grass-fed butter

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

2 tbsp Low-sodium vegetable broth

1 tbsp 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 linguine according to package directions until al dente.

• 2

  While the pasta cooks, pat the prawns dry with paper towels and season them lightly with sea salt and black pepper.

• 3

  In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and slightly foaming.

• 4

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

• 5

  Add the prawns to the skillet in a single layer and cook for 2 minutes per side until they turn pink and opaque.

• 6

  Pour in the vegetable broth and lemon juice, scraping the bottom of the pan to release any flavorful bits, and simmer for 1 minute.

• 7

  Drain the linguine and add it directly to the skillet, tossing with the prawns and sauce until every strand is coated.

• 8

  Remove from heat and stir in the lemon zest and fresh chopped parsley before serving immediately.