NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1 oz Whole wheat linguine

1 tbsp Ghee

3 cloves Garlic

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh parsley

1 medium Zucchini

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

• 2

  While pasta cooks, use a spiralizer to create noodles from the zucchini and set them aside on a paper towel to drain excess moisture.

• 3

  Melt the ghee in a large skillet over medium heat, then add the minced garlic and red pepper flakes, sautéing until the garlic is fragrant and golden.

• 4

  Increase the heat slightly and add the shrimp to the skillet, seasoning with sea salt and black pepper; cook for 2-3 minutes per side until pink and opaque.

• 5

  Stir in the lemon juice, lemon zest, cooked linguine, and zucchini noodles, tossing everything together for 1-2 minutes until the zucchini is slightly softened.

• 6

  Remove from heat and garnish with freshly chopped parsley before serving in a warm bowl.