NUTRITION

SERVINGS

INGREDIENTS

8 oz Large 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

0.25 cup Vegetable broth

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, pat the shrimp completely dry with paper towels and season lightly with sea salt and black pepper.

• 3

  Heat the ghee and olive oil in a large skillet over medium heat until shimmering.

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is fragrant and golden.

• 5

  Increase the heat to medium-high, add the shrimp in a single layer, and cook for 2 minutes per side until pink and opaque.

• 6

  Pour in the vegetable broth, lemon juice, and lemon zest, scraping the bottom of the pan to release any flavorful browned bits.

• 7

  Add the zucchini noodles to the skillet and toss for 1-2 minutes until they are just tender but still have a slight crunch.

• 8

  Drain the linguine and add it to the skillet along with the fresh parsley, tossing everything together until the noodles are well-coated in the garlic sauce.