NUTRITION

SERVINGS

INGREDIENTS

7 oz Raw shrimp

1.5 oz Dry linguine pasta

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 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 linguine according to package directions until al dente.

• 2

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

• 3

  In a large skillet over medium heat, add the olive oil and ghee 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 1-2 minutes per side until pink and opaque.

• 6

  Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release any browned bits, and simmer for 1 minute to slightly reduce.

• 7

  Drain the pasta, reserving a splash of pasta water, and add the noodles directly into the skillet with the shrimp.

• 8

  Toss everything together until the pasta is well-coated, adding a tablespoon of pasta water if the sauce needs loosening.

• 9

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