NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

2 oz Dry linguine

0.5 tbsp Ghee

1 tsp Extra virgin olive oil

3 cloves Garlic

0.25 cup Low-sodium 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 instructions 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

  Heat the olive oil and ghee in a large skillet over medium-high heat until the fat is shimmering.

• 4

  Add the shrimp to the skillet in a single layer and sear for approximately 1 to 2 minutes per side until they turn pink and opaque.

• 5

  Remove the shrimp from the skillet and set aside on a plate; add the minced garlic and red pepper flakes to the pan, sautéing for 30 seconds until fragrant.

• 6

  Pour the chicken bone broth and lemon juice into the skillet to deglaze, scraping up any browned bits from the bottom, and simmer for 2 minutes.

• 7

  Drain the linguine and add it directly to the skillet along with the cooked shrimp, tossing everything together to coat in the garlic sauce.

• 8

  Garnish the dish with freshly chopped parsley and serve immediately while hot.