NUTRITION

SERVINGS

INGREDIENTS

8 oz wild-caught shrimp

1.5 oz whole wheat linguine

1 cup zucchini

0.5 tbsp grass-fed ghee

1 tsp extra virgin olive oil

3 clove garlic

0.25 tsp red pepper flakes

1 tbsp lemon juice

1 tsp lemon zest

2 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a large 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, spiralize the zucchini into thin noodles and set aside on a paper towel to absorb excess moisture.

• 3

  Pat the shrimp dry with paper towels and season them evenly with sea salt and black pepper.

• 4

  In a large skillet over medium heat, add the olive oil and ghee until melted and shimmering.

• 5

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is aromatic and golden.

• 6

  Increase the heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until pink and opaque.

• 7

  Add the cooked linguine and zucchini noodles to the skillet, tossing gently with tongs to coat in the garlic butter sauce.

• 8

  Stir in the lemon juice, lemon zest, and fresh chopped parsley, allowing the zucchini noodles to soften slightly for 1 minute.

• 9

  Remove from heat and serve immediately, ensuring the shrimp are nestled on top of the pasta and vegetable mixture.