NUTRITION

SERVINGS

INGREDIENTS

8 oz Raw shrimp

1.5 oz Whole wheat linguine

1 cup Zucchini

1 tbsp Ghee

1 tsp 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 cooks, spiralize the zucchini into thin ribbons and set aside.

• 3

  In a large skillet over medium heat, add the olive oil and ghee, stirring until the ghee is completely melted.

• 4

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

• 5

  Increase the heat to medium-high and add the shrimp in a single layer, seasoning them with sea salt and black pepper.

• 6

  Cook the shrimp for 2 minutes per side until they are pink, opaque, and slightly curled.

• 7

  Toss the cooked linguine and zucchini ribbons into the skillet, stirring constantly for 2 minutes to coat the noodles and soften the zucchini.

• 8

  Remove the skillet from the heat and stir in the fresh lemon juice, lemon zest, and chopped parsley.

• 9

  Serve immediately, ensuring the garlic butter sauce is evenly distributed over the shrimp and pasta.