NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1.5 oz Whole wheat linguine

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

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 whole wheat linguine according to package directions until al dente.

• 2

  While the pasta cooks, pat the shrimp dry with a paper towel and season lightly with sea salt and black pepper.

• 3

  In a large skillet over medium heat, melt the ghee and add 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 golden and aromatic.

• 5

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

• 6

  Pour in the chicken bone broth and lemon juice to deglaze the pan, stirring to incorporate the browned bits from the bottom.

• 7

  Add the cooked linguine, lemon zest, and fresh parsley to the skillet, tossing everything together for 1 minute to coat the pasta in the sauce.

• 8

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