NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1.5 oz Whole wheat linguine

1 tbsp Ghee

3 cloves Garlic

0.25 cup Chicken bone broth

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Red pepper flakes

1 cup Zucchini

2 tbsp 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 mince the garlic cloves.

• 3

  Heat the ghee in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until the aroma is fragrant.

• 4

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

• 5

  Pour in the chicken bone broth and lemon juice, scraping the bottom of the pan to release any browned bits.

• 6

  Add the cooked linguine and zucchini noodles to the skillet, tossing constantly for 2 minutes until the zucchini is slightly softened and the sauce coats everything.

• 7

  Remove from heat and stir in the fresh chopped parsley and lemon zest before serving.