NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 oz whole wheat spaghetti

1 medium zucchini

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 cloves 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 small pot of salted water to a boil and cook the whole wheat spaghetti according to package directions until al dente.

• 2

  While the pasta cooks, use a spiralizer to turn the zucchini into long noodles (zoodles) and set aside.

• 3

  Mince the garlic cloves and finely chop the fresh parsley.

• 4

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

• 5

  Add the shrimp to the skillet in a single layer, seasoning with sea salt, black pepper, and red pepper flakes.

• 6

  Cook the shrimp for 2 minutes per side until pink and opaque, then add the minced garlic and cook for 1 additional minute until fragrant.

• 7

  Stir in the lemon juice and lemon zest, scraping any browned bits from the bottom of the pan.

• 8

  Add the cooked spaghetti and the raw zucchini noodles to the skillet, tossing gently for 1-2 minutes until the zucchini is slightly softened but still crisp.

• 9

  Remove from heat, garnish with fresh parsley, and serve immediately.