NUTRITION

SERVINGS

INGREDIENTS

8 oz Raw shrimp

1 oz Whole wheat linguine

1 cup Spiralized zucchini

1 tbsp Ghee

1 tsp Extra virgin olive oil

3 cloves Garlic

1 tbsp Lemon juice

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh parsley

1 tsp Lemon zest

PREPARATION

• 1

  Bring a medium 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 heat.

• 3

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

• 4

  Increase the heat slightly and add the shrimp to the pan, seasoning them with sea salt and black pepper.

• 5

  Cook the shrimp for 2-3 minutes per side until they are pink, opaque, and cooked through.

• 6

  Stir in the lemon juice, lemon zest, and spiralized zucchini, tossing for 1-2 minutes until the zucchini is just slightly tender.

• 7

  Drain the linguine and add it directly to the skillet, tossing everything together to ensure the pasta and vegetables are well-coated in the garlic butter sauce.

• 8

  Remove from heat, stir in the fresh chopped parsley, and serve immediately.