NUTRITION

SERVINGS

INGREDIENTS

1.25 oz Whole wheat linguine

7 oz Large shrimp

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

0.25 cup Low-sodium vegetable broth

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

2 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, heat the ghee and olive oil in a large skillet over medium heat.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

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

• 8

  Toss in the cooked linguine, lemon zest, and fresh parsley, coating everything thoroughly in the silky sauce before serving immediately.