NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1.5 oz Dry linguine

0.5 tbsp Unsalted butter

1 tsp Extra virgin olive oil

3 cloves Garlic

0.25 cup Low-sodium chicken broth

1 tbsp Fresh lemon juice

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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, heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and foamy.

• 3

  Add the shrimp to the skillet in a single layer, seasoning with sea salt, black pepper, and red pepper flakes.

• 4

  Sauté the shrimp for 1 to 2 minutes per side until pink and opaque, then remove them from the pan and set aside on a plate.

• 5

  In the same skillet, add the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.

• 6

  Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes to reduce slightly.

• 7

  Return the shrimp to the skillet along with the cooked linguine and fresh parsley, tossing everything together for 1 minute to coat in the sauce.