NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz whole wheat linguine

1 cup zucchini

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 clove garlic

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

2 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, use a spiralizer or vegetable peeler to create thin ribbons from the zucchini.

• 3

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

• 4

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

• 5

  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.

• 6

  Stir in the lemon juice and lemon zest, then add the cooked linguine and zucchini ribbons directly to the pan.

• 7

  Toss everything together for 1-2 minutes until the zucchini is slightly softened and the pasta is well coated in the sauce.

• 8

  Remove from heat and garnish with freshly chopped parsley before serving.