NUTRITION

SERVINGS

INGREDIENTS

8 oz Raw shrimp

2 cup Zucchini noodles

1 tbsp Ghee

1 tsp Extra virgin olive oil

3 clove Garlic

0.25 tsp Red pepper flakes

0.5 cup Cherry tomatoes

1 tbsp Fresh parsley

1 tbsp Lemon juice

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  In the same skillet, add the minced garlic, red pepper flakes, and halved cherry tomatoes, sautéing for 1-2 minutes until the garlic is fragrant and tomatoes begin to soften.

• 5

  Add the zucchini noodles to the pan and toss with tongs for 2 minutes until they are just tender but still maintain a slight crunch.

• 6

  Return the cooked shrimp to the skillet, drizzle with fresh lemon juice, and add the chopped parsley, tossing everything together to coat in the garlic butter sauce.

• 7

  Divide into bowls and garnish with grated parmesan cheese before serving immediately.