NUTRITION

SERVINGS

INGREDIENTS

8 oz Raw shrimp

1 oz Whole wheat linguine

1.5 cup Zucchini

1 cup Asparagus

1 tbsp Ghee

1 tsp Extra virgin olive oil

3 clove 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.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the trimmed asparagus pieces for 3-4 minutes until tender-crisp.

• 4

  Add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper, and sear for 2 minutes per side until pink.

• 5

  Lower the heat to medium and stir in the minced garlic, red pepper flakes, and ghee, stirring constantly for 1 minute until the garlic is fragrant.

• 6

  Add the cooked linguine, zucchini noodles, lemon juice, and lemon zest to the skillet, tossing everything together for 1-2 minutes until the zucchini is slightly softened.

• 7

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