NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz linguine

1 tbsp ghee

3 cloves garlic

0.25 tsp red pepper flakes

0.25 cup chicken bone broth

1 tbsp lemon juice

1 tsp lemon zest

2 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

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, 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 fragrant but not browned.

• 4

  Increase the heat to medium-high and add the shrimp to the skillet in a single layer. Cook for 2 minutes per side until pink and opaque.

• 5

  Pour in the chicken bone broth and lemon juice, scraping the bottom of the pan to release any browned bits. Let the sauce simmer for 1-2 minutes to reduce slightly.

• 6

  Drain the pasta and add it directly to the skillet with the shrimp and sauce.

• 7

  Add the lemon zest and fresh chopped parsley, then toss everything together until the pasta is well-coated in the garlic sauce.

• 8

  Serve immediately in a warm bowl, garnished with extra parsley if desired.