NUTRITION

SERVINGS

INGREDIENTS

2 oz Protein pasta

6 oz Raw shrimp

0.5 tbsp Extra virgin olive oil

0.5 tbsp Ghee

3 cloves Garlic

0.25 cup Low-sodium chicken broth

1 tbsp Fresh lemon juice

0.25 tsp Red pepper flakes

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 protein pasta according to package directions until al dente.

• 2

  While the pasta cooks, pat the shrimp dry with paper towels and season them lightly with the 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 to 2 minutes per side until pink and just cooked through, then remove and set aside.

• 5

  In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30 seconds until the aroma is released.

• 6

  Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release any browned bits, and simmer for 2 minutes to reduce slightly.

• 7

  Return the shrimp to the skillet along with the cooked pasta and fresh parsley, tossing everything together until coated in the glossy sauce.