NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

0.5 cup whole wheat linguine

1 cup zucchini

0.5 tbsp olive oil

0.5 tbsp ghee

3 cloves garlic

0.25 tsp red pepper flakes

1 tbsp lemon juice

1 tsp lemon zest

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 directions until al dente, then drain and set aside.

• 2

  While the pasta cooks, use a spiralizer to create zucchini noodles and set them aside on a paper towel to absorb excess moisture.

• 3

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

• 4

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

• 5

  Increase the heat to medium-high and add the shrimp in a single layer, seasoning with sea salt and black pepper.

• 6

  Cook the shrimp for 2 minutes per side until they are pink and opaque, then remove the shrimp from the pan and set aside.

• 7

  Add the zucchini noodles to the same skillet and sauté for 2 minutes until just tender.

• 8

  Return the cooked linguine and shrimp to the skillet, tossing everything together with the lemon juice and lemon zest.

• 9

  Remove from heat and garnish with freshly chopped parsley before serving warm.