NUTRITION

SERVINGS

INGREDIENTS

0.75 tbsp ghee

0.25 tbsp extra virgin olive oil

5 oz raw shrimp

0.5 lb fresh mussels

3 cloves garlic

0.25 cup dry white wine

1.5 cups zucchini noodles

1 tbsp lemon juice

2 tbsp fresh parsley

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Scrub the mussels under cold water, discarding any that are cracked or remain open when tapped, and ensure shrimp are peeled and deveined.

• 2

  In a large skillet with a tight-fitting lid, heat the ghee and olive oil over medium-high heat.

• 3

  Add the shrimp to the pan in a single layer, seasoning with half of the sea salt and black pepper; sear for 1-2 minutes per side until pink, then remove and set aside.

• 4

  Lower the heat to medium and add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant but not browned.

• 5

  Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.

• 6

  Add the mussels to the pan, cover with the lid, and steam for 3-5 minutes until the shells have fully opened.

• 7

  Remove the lid and discard any mussels that did not open during the steaming process.

• 8

  Return the shrimp to the pan along with the lemon juice, fresh parsley, and the remaining salt and pepper.

• 9

  Add the zucchini noodles to the pan and toss gently for 1 minute until they are just warmed through and coated in the glossy garlic sauce.