NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1.5 oz Whole grain linguine

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tbsp Lemon juice

0.25 cup Vegetable broth

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, peel and devein the shrimp, then pat them completely dry with a paper towel to ensure a good sear.

• 3

  In a large skillet over medium heat, melt the ghee and combine it with the extra virgin olive oil.

• 4

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

• 5

  Increase the heat to medium-high and add the shrimp in a single layer, seasoning with sea salt and black pepper.

• 6

  Cook the shrimp for 2 minutes per side until they turn pink and opaque, then remove them from the pan and set aside.

• 7

  Pour the vegetable broth and lemon juice into the same skillet, scraping up any browned bits from the bottom of the pan.

• 8

  Simmer the sauce for 2 minutes to reduce slightly, then return the shrimp and cooked linguine to the pan.

• 9

  Toss everything together until the pasta is coated in the sauce, then garnish with fresh chopped parsley before serving.