NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz buckwheat soba noodles

1 cup zucchini

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 cloves garlic

1 tbsp lemon juice

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh parsley

PREPARATION

• 1

  Bring a medium pot of water to a boil and cook the buckwheat soba noodles according to package directions, typically 4-5 minutes, then drain and set aside.

• 2

  While the noodles cook, spiralize the zucchini into thin noodles and mince the garlic cloves.

• 3

  In a large skillet, heat the ghee and olive oil over medium heat until shimmering.

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until the garlic is fragrant but not browned.

• 5

  Increase the heat slightly and add the shrimp to the pan, seasoning with sea salt and black pepper.

• 6

  Cook the shrimp for 2-3 minutes per side until they are pink, opaque, and cooked through.

• 7

  Add the zucchini noodles and lemon juice to the skillet, tossing with the shrimp for 1-2 minutes until the zucchini is slightly softened.

• 8

  Add the cooked soba noodles and fresh chopped parsley to the pan, tossing everything together to coat in the garlic butter sauce.

• 9

  Divide into bowls and serve immediately while hot.