NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 oz whole wheat linguine

1 medium zucchini

1 tbsp ghee

3 cloves garlic

0.25 tsp red pepper flakes

0.5 whole lemon

2 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  While the pasta cooks, use a spiralizer to turn the zucchini into thin noodles and set them aside.

• 3

  Pat the shrimp dry with paper towels and season evenly with the sea salt and black pepper.

• 4

  Heat the ghee in a large skillet over medium-high heat until it is melted and shimmering.

• 5

  Add the shrimp to the skillet in a single layer, searing for 1-2 minutes per side until they are pink and opaque.

• 6

  Remove the shrimp from the skillet and set them aside on a clean plate.

• 7

  In the same skillet, add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant but not browned.

• 8

  Add the zucchini noodles to the skillet and toss for 1-2 minutes until they are slightly softened but still retain a crisp bite.

• 9

  Drain the cooked pasta and add it to the skillet along with the seared shrimp and the juice from the half lemon.

• 10

  Toss all ingredients together to thoroughly coat in the garlic butter sauce and garnish with fresh chopped parsley before serving.