NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 oz whole wheat linguine

1 cup zucchini

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 cloves garlic

0.25 tsp red pepper flakes

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat linguine until al dente, then drain.

• 2

  While pasta cooks, spiralize the zucchini into thin noodles and set aside.

• 3

  Heat the olive oil and ghee in a large skillet over medium heat until melted and shimmering.

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until fragrant.

• 5

  Add the shrimp to the pan in a single layer, seasoning with sea salt and black pepper.

• 6

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

• 7

  Toss the cooked linguine and spiralized zucchini into the skillet, stirring constantly for 1-2 minutes to coat in the sauce.

• 8

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