NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1 oz Whole wheat linguine

1 cup Zucchini noodles

1 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 clove Garlic

0.25 tsp Red pepper flakes

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat linguine until al dente, about 8-9 minutes.

• 2

  While the pasta cooks, spiralize the zucchini into thin noodles and set aside.

• 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 1 minute until fragrant but not browned.

• 5

  Increase heat slightly and add the shrimp, seasoning with sea salt and black pepper; cook for 2 minutes per side until pink and opaque.

• 6

  Stir in the lemon juice, lemon zest, and zucchini noodles, tossing for 1-2 minutes until the zucchini is slightly softened.

• 7

  Drain the linguine and add it to the skillet, tossing everything together to coat in the garlic butter sauce.

• 8

  Garnish with fresh chopped parsley and serve immediately.