NUTRITION

SERVINGS

INGREDIENTS

7 oz Large shrimp

1 oz Whole wheat linguine

1 cup Zucchini noodles

0.5 cup Asparagus spears

0.5 tbsp Ghee

1 tsp Extra virgin olive oil

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 pasta cooks, heat the olive oil in a large skillet over medium-high heat and sauté the asparagus spears for 3-4 minutes until tender-crisp.

• 3

  Add the ghee to the skillet along with the minced garlic and red pepper flakes, stirring for 30 seconds until the aroma is fragrant.

• 4

  Pat the shrimp dry and add them to the skillet in a single layer, seasoning with sea salt and black pepper.

• 5

  Cook the shrimp for 2 minutes per side until pink and opaque, then stir in the lemon juice and lemon zest.

• 6

  Add the cooked linguine and raw zucchini noodles to the skillet, tossing everything together for 1 minute to warm the zucchini without making it soggy.

• 7

  Remove from heat, garnish with fresh chopped parsley, and serve immediately.