NUTRITION

SERVINGS

INGREDIENTS

7 oz raw shrimp

0.75 oz dry whole wheat linguine

1.5 cups spiralized zucchini

0.75 tbsp ghee

0.5 tbsp extra virgin olive oil

3 cloves garlic

0.25 tsp red pepper flakes

1 tbsp lemon juice

0.5 tsp lemon zest

2 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small 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, heat the ghee and olive oil in a large skillet over medium heat.

• 3

  Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until fragrant but not browned.

• 4

  Increase heat to medium-high and add the shrimp, seasoning with sea salt and black pepper.

• 5

  Cook the shrimp for 2-3 minutes per side until they are opaque and pink.

• 6

  Add the spiralized zucchini and cooked linguine to the skillet, tossing constantly for 1-2 minutes until the zucchini is slightly softened.

• 7

  Remove from heat and stir in the lemon juice, lemon zest, and fresh parsley before serving.