NUTRITION

SERVINGS

INGREDIENTS

8 oz Raw shrimp

1 oz Whole wheat linguine

1 cup Zucchini noodles

1 tbsp Ghee

3 cloves Garlic

0.25 cup Chicken bone broth

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Red pepper flakes

1 tbsp Fresh parsley

1 tbsp Parmesan cheese

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, 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 the garlic is golden and aromatic.

• 4

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

• 5

  Pour in the chicken bone broth and lemon juice, scraping the bottom of the pan to release any browned bits, and simmer for 1 minute.

• 6

  Stir in the cooked linguine and zucchini noodles, tossing for 1-2 minutes until the zucchini is slightly softened and the sauce coats everything.

• 7

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

• 8

  Garnish with a sprinkle of parmesan cheese before serving immediately.