NUTRITION

SERVINGS

INGREDIENTS

8 oz raw shrimp

1 oz dry linguine

1 medium zucchini

1 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 large pot of salted water to a boil and cook the linguine according to package directions until al dente.

• 2

  While the pasta cooks, use a spiralizer to turn the zucchini into noodles, then set aside.

• 3

  In a large skillet over medium heat, melt the ghee with the olive oil.

• 4

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

• 5

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

• 6

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

• 7

  Add the zucchini noodles to the skillet and toss for 1-2 minutes until just tender.

• 8

  Drain the pasta and add it to the skillet along with the lemon juice and lemon zest.

• 9

  Toss everything together to coat in the garlic butter sauce, then garnish with fresh parsley before serving.