NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1 oz Dry whole wheat linguine

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

1 tbsp Fresh lemon juice

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

0.5 cup Zucchini noodles

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

• 2

  While pasta cooks, heat the olive oil and ghee in a large skillet over medium heat until shimmering.

• 3

  Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until fragrant but not browned.

• 4

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

• 5

  Cook shrimp for 2 minutes per side until pink and opaque, then stir in the zucchini noodles for 1 minute to soften slightly.

• 6

  Drain the pasta, reserving 2 tablespoons of pasta water, and add both the noodles and the water to the skillet.

• 7

  Toss everything together with lemon juice and fresh parsley until the sauce coats the noodles beautifully.