NUTRITION

SERVINGS

INGREDIENTS

8 oz large shrimp

1.5 oz whole wheat linguine

1 tbsp ghee

3 cloves garlic

0.25 cup low-sodium chicken broth

1 tbsp fresh lemon juice

1 tsp lemon zest

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 whole wheat 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

  In a large skillet over medium heat, melt the ghee. Add the minced garlic and red pepper flakes, sautéing for 1 minute until highly aromatic.

• 4

  Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until they turn pink and opaque.

• 5

  Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release any browned bits, and let the sauce simmer for 1 minute.

• 6

  Drain the pasta and add it directly to the skillet, tossing well to coat every strand in the garlic sauce.

• 7

  Remove from heat and stir in the lemon zest and freshly chopped parsley before serving.