NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp, peeled and deveined

2 oz Dry linguine

0.25 tbsp Ghee

0.25 tbsp Extra virgin olive oil

3 clove Garlic, minced

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, chopped

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 until al dente, about 8-9 minutes.

• 2

  Pat the shrimp dry with paper towels and season both sides with sea salt and black pepper.

• 3

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

• 4

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

• 5

  Remove the shrimp from the pan and set aside on a plate.

• 6

  Reduce heat to medium, add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant.

• 7

  Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release any browned bits.

• 8

  Simmer the sauce for 2 minutes to slightly reduce, then stir in the lemon zest and fresh parsley.

• 9

  Add the cooked linguine and shrimp back into the skillet, tossing well to coat every strand in the buttery sauce.

• 10

  Serve immediately, garnished with extra parsley if desired.