NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1 oz Linguine pasta

1 tbsp Ghee

1 tsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

2 tbsp Vegetable broth

1 tbsp Lemon juice

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 a paper towel and season them evenly with sea salt and black pepper.

• 3

  In a large skillet over medium heat, melt the ghee with the extra virgin olive oil until shimmering.

• 4

  Add the shrimp to the skillet in a single layer and sauté for 1 to 2 minutes per side until pink and opaque, then remove shrimp from the pan and set aside.

• 5

  In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30 seconds until the garlic is fragrant but not browned.

• 6

  Pour in the vegetable broth and lemon juice, scraping the bottom of the pan to release any browned bits, and simmer for 1 minute to slightly reduce.

• 7

  Return the cooked shrimp and the drained linguine to the skillet, tossing well to coat every strand in the glossy garlic butter sauce.

• 8

  Remove from heat and garnish with chopped fresh parsley before serving immediately in a shallow bowl.