NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 oz dry linguine pasta

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 cloves garlic

2 tbsp low-sodium vegetable broth

1 tbsp fresh lemon juice

0.5 tsp lemon zest

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 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, melt the ghee with the olive oil.

• 4

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

• 5

  Increase the heat slightly and add the shrimp to the pan in a single layer, cooking for 2 minutes per side until pink and opaque.

• 6

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

• 7

  Drain the linguine and add it directly to the skillet with the shrimp and sauce.

• 8

  Toss everything together for 1 minute to coat the pasta, then stir in the lemon zest and fresh chopped parsley before serving.