NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat linguine

7 oz shrimp

0.5 tbsp extra virgin olive oil

0.5 tbsp grass-fed butter

3 cloves garlic

0.25 tsp red pepper flakes

0.25 cup chicken bone broth

1 tbsp lemon juice

1 tsp lemon zest

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 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, add the olive oil and grass-fed butter until melted and shimmering.

• 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

  Increase the heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until they turn pink and opaque.

• 6

  Pour in the chicken bone broth, lemon juice, and lemon zest, allowing the liquid to simmer and reduce slightly for 1-2 minutes.

• 7

  Drain the linguine and add it directly to the skillet with the shrimp and sauce.

• 8

  Toss everything together until the pasta is well-coated, then garnish with fresh chopped parsley before serving.