NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

2 oz whole wheat linguine

1 tbsp ghee

3 clove garlic

0.5 cup zucchini

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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 or thinly slice the zucchini into half-moons.

• 3

  In a large skillet over medium heat, melt the ghee and add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.

• 4

  Add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper, and cook for 2 minutes per side until pink and opaque.

• 5

  Toss the zucchini into the skillet and sauté for 2 minutes until just tender.

• 6

  Drain the pasta, reserving 2 tablespoons of pasta water, and add both to the skillet.

• 7

  Stir in the lemon juice, lemon zest, and fresh parsley, tossing everything together until the pasta is well coated in the garlic sauce.

• 8

  Serve immediately in a shallow bowl, garnished with extra lemon zest if desired.