NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 oz whole wheat linguine

1 cup zucchini noodles

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 small 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, pat the shrimp dry with a paper towel and season them lightly with sea salt and black pepper.

• 3

  In a large skillet, heat the extra virgin olive oil and ghee over medium-high heat until the ghee is melted and shimmering.

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for 30-60 seconds until the garlic is fragrant but not browned.

• 5

  Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until they turn pink and opaque.

• 6

  Stir in the lemon juice and lemon zest, then add the zucchini noodles to the pan, tossing for 1 minute to slightly soften.

• 7

  Drain the pasta and add it to the skillet, tossing everything together so the noodles are coated in the garlic butter sauce.

• 8

  Remove from heat, garnish with freshly chopped parsley, and serve immediately.