NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 oz whole wheat linguine

1 cup zucchini

1 tbsp Calabrian chili paste

2 cloves garlic

1 tbsp shallot

1 tsp extra virgin olive oil

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tbsp lemon juice

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, heat the extra virgin olive oil and ghee in a large skillet over medium-high heat.

• 3

  Add the minced shallot and garlic to the skillet, sautéing for 1-2 minutes until fragrant and translucent.

• 4

  Stir in the Calabrian chili paste and add the shrimp, seasoning with sea salt and black pepper.

• 5

  Sauté the shrimp for 2-3 minutes per side until pink and opaque, then add the spiralized zucchini to the pan for the final minute.

• 6

  Reserve 2 tablespoons of pasta water, then drain the linguine and add it to the skillet.

• 7

  Toss everything together with the lemon juice, fresh parsley, and reserved pasta water until the noodles are glossy and well-coated.