NUTRITION

SERVINGS

INGREDIENTS

8 oz raw shrimp

1.5 oz whole wheat linguine

1 tbsp ghee

1 cup zucchini

0.5 cup cherry tomatoes

4 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

2 tbsp fresh parsley

PREPARATION

• 1

  Bring a large 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, spiralize the zucchini into thin noodles and halve the cherry tomatoes.

• 3

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

• 4

  Add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper, and cook for 2 minutes per side until pink and opaque.

• 5

  Toss the cherry tomatoes and zucchini noodles into the skillet, sautéing for 2 minutes until the vegetables are slightly softened but still crisp.

• 6

  Drain the pasta and add it to the skillet along with the lemon juice and fresh parsley, tossing everything together to coat in the garlic butter sauce before serving.