NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

2 oz Whole wheat linguine

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 clove Garlic

0.25 tsp Red pepper flakes

0.25 cup Low-sodium chicken broth

1 tbsp Lemon juice

1 cup Baby spinach

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 the package directions until al dente.

• 2

  While the pasta cooks, heat the extra virgin olive oil and ghee in a large skillet over medium heat.

• 3

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

• 4

  Increase the heat to medium-high and add the shrimp, sea salt, and black pepper, cooking for 2-3 minutes until the shrimp are pink and opaque.

• 5

  Pour in the chicken broth and lemon juice to deglaze the pan, stirring to incorporate any flavorful bits from the bottom.

• 6

  Add the baby spinach to the skillet and toss gently for 1 minute until the leaves are just wilted.

• 7

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