NUTRITION

SERVINGS

INGREDIENTS

8 oz Raw shrimp

1 oz Dry whole wheat linguine

1 cup Zucchini noodles

1 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 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, heat the ghee in a large skillet over medium heat.

• 3

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

• 4

  Increase the heat to medium-high and add the shrimp, sea salt, and black pepper, cooking for 2-3 minutes until the shrimp are pink and opaque.

• 5

  Add the spiralized zucchini noodles to the skillet and toss for 1 minute just to soften slightly.

• 6

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

• 7

  Toss everything together to coat in the garlic butter sauce, then remove from heat and garnish with fresh chopped parsley before serving.