NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1 oz Dry linguine

0.5 tbsp Ghee

3 cloves Garlic

0.25 cup Vegetable broth

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

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, pat the shrimp dry with paper towels and season with the sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium heat until shimmering.

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is aromatic and golden.

• 5

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

• 6

  Pour in the vegetable broth and lemon juice to deglaze the pan, scraping up any flavorful bits from the bottom.

• 7

  Drain the linguine, reserving a splash of pasta water, and add the noodles directly to the skillet.

• 8

  Toss everything together for 1 minute to coat the pasta in the silky sauce, adding a bit of pasta water if needed to reach desired consistency.

• 9

  Remove from heat and garnish with freshly chopped parsley before serving.