NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz whole wheat linguine

1 medium zucchini

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

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 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 is cooking, use a spiralizer to turn the zucchini into thin noodles and set them aside on a paper towel to drain excess moisture.

• 3

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

• 4

  Heat the ghee and olive oil in a large skillet over medium-high heat until shimmering.

• 5

  Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until they are pink and opaque, then remove them from the pan and set aside.

• 6

  Reduce the heat to medium and add the minced garlic and red pepper flakes to the skillet, sautéing for 30-45 seconds until fragrant but not browned.

• 7

  Add the zucchini noodles to the skillet and toss for 1 minute just to soften them slightly without making them watery.

• 8

  Drain the linguine and add it to the skillet along with the seared shrimp, lemon juice, and lemon zest.

• 9

  Toss all ingredients together thoroughly to coat in the garlic butter sauce, garnish with fresh parsley, and serve immediately.