NUTRITION

SERVINGS

INGREDIENTS

7 oz raw shrimp

1 oz dry whole wheat linguine

2 cup zucchini noodles

0.5 tbsp ghee

1 tsp extra virgin olive oil

3 clove garlic

0.25 tsp red pepper flakes

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

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

• 3

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

• 4

  Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until pink and opaque, then remove the shrimp and set aside.

• 5

  In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30-45 seconds until the garlic is aromatic and golden.

• 6

  Stir in the lemon juice and lemon zest, scraping up any flavorful browned bits from the bottom of the pan.

• 7

  Add the cooked linguine and zucchini noodles to the skillet, tossing for 1-2 minutes until the zucchini is slightly softened but still crisp.

• 8

  Return the shrimp to the pan, add the fresh parsley, and toss everything together to coat in the garlic butter sauce before serving hot.