NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1.5 oz Linguine pasta

1 cup Zucchini noodles

1 tbsp Ghee

3 cloves Garlic

0.25 cup Chicken broth

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the linguine until al dente, then drain and set aside.

• 2

  Pat the shrimp dry and season with the sea salt and black pepper.

• 3

  Melt the ghee in a large skillet over medium-high heat, then add the shrimp in a single layer.

• 4

  Sauté the shrimp for 2 minutes per side until pink and opaque, then remove from the pan and set aside.

• 5

  In the same skillet, add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.

• 6

  Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release any browned bits.

• 7

  Add the zucchini noodles and cooked linguine to the skillet, tossing for 2 minutes until the zucchini is slightly softened.

• 8

  Return the shrimp to the pan along with the lemon zest and fresh parsley, tossing everything together until well combined and heated through.