NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz whole wheat linguine

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 cloves garlic

0.25 cup low-sodium chicken broth

1 tbsp lemon juice

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

0.5 cup zucchini

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, heat the olive oil and ghee in a large skillet over medium-high heat.

• 3

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

• 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

  Pour in the chicken broth and lemon juice, then add the spiralized or thinly sliced zucchini, simmering for 2 minutes to slightly reduce the liquid.

• 6

  Drain the pasta and add it directly to the skillet, tossing everything together until the noodles are coated in the silky sauce.

• 7

  Remove from heat and garnish with fresh chopped parsley before serving immediately.