Serves 2

Ingredients:
2 packages Miracle Noodle Organic Fettuccine, rinsed and drained
2 tablespoons butter (or ghee for dairy-free)
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
½ pound shrimp, peeled and deveined
¼ teaspoon crushed red pepper flakes (optional)
¼ cup gluten-free chicken broth (or dry white wine for classic flavor)
1 tablespoon fresh lemon juice
½ teaspoon sea salt, or to taste
¼ teaspoon black pepper
¼ teaspoon paprika (optional, for color)
2 tablespoons fresh parsley, chopped
Lemon wedges, for serving

Directions:
1.) Rinse the Miracle Noodle Fettuccine thoroughly under cold water for one to two minutes.
2.) In a dry pan over medium heat, sauté the noodles for about five minutes to remove excess moisture. Set aside.
3.) Heat butter and olive oil in a large skillet over medium heat.
4.) Add garlic and red pepper flakes (if using) and sauté until fragrant, about thirty seconds.
5.) Add the shrimp, salt, pepper, and paprika. Cook for about one to two minutes per side, until shrimp turn pink and opaque.
6.) Pour in the chicken broth (or white wine) and lemon juice. Let it simmer for about two minutes, allowing the flavors to meld.
7.) Add the Miracle Noodles to the skillet, tossing to coat in the sauce. Cook for another one to two minutes until warmed through. Remove from heat and stir in fresh parsley.
Serve immediately with extra lemon wedges.

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