NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Raw Shrimp, peeled and deveined

1.25 ounces Dry Whole Wheat Linguine

1 medium Zucchini, spiralized

0.75 tablespoon Extra Virgin Olive Oil

3 cloves Garlic, minced

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Parsley, chopped

0.25 teaspoon Red Pepper Flakes

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, use a spiralizer to turn the zucchini into long noodles and set them aside.

• 3

  Heat the olive oil in a large non-stick skillet over medium heat.

• 4

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

• 5

  Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side until they turn pink and opaque.

• 6

  Toss the zucchini noodles into the skillet with the shrimp and sauté for 1-2 minutes until they are just tender.

• 7

  Drain the cooked linguine and add it directly to the skillet, tossing well to combine with the shrimp and zucchini.

• 8

  Drizzle with lemon juice and sprinkle with fresh parsley, adding a splash of pasta water if the mixture needs more moisture.

• 9

  Season with a pinch of sea salt and black pepper to taste before serving warm.