NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

0.5 cup cooked whole wheat linguine

1 cup zucchini noodles

1 tbsp ghee

1 tsp extra virgin olive oil

3 cloves garlic

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp red pepper flakes

2 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cook the whole wheat linguine in salted water until al dente, then drain and set aside.

• 2

  Spiralize the zucchini into thin noodles and pat them dry with a clean kitchen towel to remove excess moisture.

• 3

  Pat the shrimp dry with a paper towel and season lightly with a pinch of salt and pepper.

• 4

  Heat the olive oil in a large skillet over medium-high heat and sear the shrimp for 2 minutes per side until golden and opaque.

• 5

  Remove the shrimp from the skillet, reduce the heat to medium, and add the ghee, minced garlic, and red pepper flakes.

• 6

  Sauté for 60 seconds until the garlic is fragrant but not browned, then stir in the lemon juice and zest.

• 7

  Add the cooked pasta and zucchini noodles to the skillet, tossing with tongs for 2 minutes until the zucchini is slightly softened.

• 8

  Fold the shrimp back into the pan, garnish with freshly chopped parsley, and serve immediately.