NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 oz linguine

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 cloves garlic

0.25 tsp red pepper flakes

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp vegetable broth

PREPARATION

• 1

  Bring a 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

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

• 4

  Add the shrimp to the skillet in a single layer and sear for 1-2 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 fragrant but not browned.

• 6

  Pour in the vegetable broth to deglaze the pan, scraping up any browned bits, and simmer for 1 minute.

• 7

  Stir in the lemon juice and lemon zest, then return the shrimp to the skillet along with the cooked linguine.

• 8

  Toss everything together to coat the pasta in the sauce, garnish with fresh parsley, and serve immediately.