Bone To Broth Shrimp Fettuccine With Garlic Butter Sauce

Shrimp Fettuccine

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Servings: 4

Prep Time: 00:15

Cook Time: 00:20

Main Ingredients

2 tsp • of chicken bouillon

1 lb • shrimp, fresh, uncooked, shelled and deveined

5 • tomatoes, medium size, fresh, chopped into large cubes

2 • cup’s of fresh spinach

5 • garlic cloves, minced

4 tablespoons • grass fed butter

1 tablespoon • olive oil

1/4 • lemon

1/4 teaspoon • unrefined salt

1/2 teaspoon • crushed red pepper or more

1/4 teaspoon • paprika

10 oz • fettuccine pasta

1/2 cup • parmesan cheese grated, for serving


1Heat a large skillet on medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil, until melted.

2Add fresh shrimp and half the minced garlic. Make sure the shrimp is not crowded. Cook for 1 minute on one side until pink on that side.

3While the shrimp is cooking, generously sprinkle paprika and salt over uncooked side of the shrimp.

4Flip the shrimp over and cook for another 1 or 2 minutes until pink on the other side.

5Top the skillet with shrimp, add Bone Broth Bouillon, chopped fresh tomatoes, spinach, and the remaining amount of minced garlic. Add 1/2 teaspoon crushed red pepper (or more). Mix everything well, remove from heat while you cook pasta.

6In the meantime cook pasta according to package instructions. Drain and rinse with cold water to prevent pasta from cooking and getting mushy.

7Add cooked pasta to the skillet with shrimp and vegetables with 1 or 2 tablespoons of butter.

8Add freshly squeezed lemon juice. Depending on the juiciness of your lemon, it could be 1/4 of a small lemon or 1/2 lemon. Don't add too much lemon juice.

9Season with salt and more crushed red pepper. Warm-up on medium heat until the shrimp is cooked through, and all ingredients are heated through.

10To serve, top with grated Parmesan cheese.

Additional Notes

Bone to Broth

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