NUTRITION

SERVINGS

INGREDIENTS

8 oz large shrimp

1 oz dry linguine pasta

1 medium zucchini

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 cloves garlic

0.25 tsp red pepper flakes

1 tbsp fresh parsley

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the linguine until al dente, approximately 8-10 minutes.

• 2

  Use a spiralizer to transform the zucchini into thin noodles, then press them between paper towels to remove excess moisture.

• 3

  In a large skillet over medium heat, melt the ghee and combine with the olive oil.

• 4

  Add the minced garlic and red pepper flakes, sautéing for about 60 seconds until the mixture is highly fragrant.

• 5

  Pat the shrimp dry, add them to the skillet in a single layer, and season with sea salt and black pepper.

• 6

  Cook the shrimp for 2-3 minutes per side until they are pink, curled, and just opaque.

• 7

  Add the cooked linguine and zucchini noodles to the skillet, tossing vigorously for 2 minutes to coat in the sauce.

• 8

  Remove from heat, squeeze the fresh lemon juice over the dish, and garnish with finely chopped parsley.