NUTRITION

SERVINGS

INGREDIENTS

8 oz raw shrimp

1 oz whole wheat linguine

1 cup zucchini noodles

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 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cook the whole wheat linguine in a pot of boiling water according to package directions until al dente.

• 2

  Pat the shrimp dry with paper towels and season evenly with sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium-high heat until melted and shimmering.

• 4

  Add the shrimp to the skillet in a single layer and sear for 2 minutes per side until pink and opaque, then remove and set aside.

• 5

  In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.

• 6

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

• 7

  Add the zucchini noodles to the skillet and toss for 1 minute to soften them slightly while maintaining a crisp texture.

• 8

  Return the cooked shrimp and linguine to the pan along with the chopped fresh parsley.

• 9

  Toss all ingredients together for 1 minute until the noodles are well-coated in the garlic sauce and serve immediately.