NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 oz whole wheat linguine

1 tbsp ghee

1 tsp extra virgin olive oil

3 cloves garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp lemon zest

2 tbsp fresh parsley

1 cup zucchini noodles

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 extra virgin olive oil and ghee in a large skillet over medium heat.

• 3

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

• 4

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

• 5

  Cook the shrimp for 2 minutes per side until they turn pink and opaque.

• 6

  Stir in the lemon juice, lemon zest, and zucchini noodles, tossing for 1-2 minutes until the zucchini is slightly softened but still crisp.

• 7

  Drain the linguine and add it directly to the skillet, tossing all ingredients together to ensure the pasta is well-coated in the garlic butter sauce.

• 8

  Garnish with freshly chopped parsley and serve immediately.