NUTRITION

SERVINGS

INGREDIENTS

8 oz raw shrimp

1 oz whole wheat linguine

1 cup zucchini noodles

1 tbsp ghee

3 cloves garlic

0.25 tsp red pepper flakes

1 tbsp lemon juice

1 tsp lemon zest

2 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small 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, peel and devein the shrimp, then pat them completely dry with a paper towel.

• 3

  In a large skillet over medium heat, melt the ghee until it begins to shimmer.

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for 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.

• 6

  Cook the shrimp for 2 minutes per side until they turn opaque and pink, then remove them from the pan and set aside.

• 7

  Add the zucchini noodles and cooked linguine to the same skillet, tossing for 1-2 minutes to soften the zucchini slightly.

• 8

  Return the shrimp to the pan and stir in the lemon juice, lemon zest, and fresh chopped parsley.

• 9

  Toss everything together until well combined and coated in the garlic butter sauce, then serve immediately.