NUTRITION

SERVINGS

INGREDIENTS

7 oz wild-caught shrimp

2 oz chickpea rotini pasta

0.5 tbsp grass-fed ghee

1 tbsp whole wheat panko breadcrumbs

2 cloves garlic

1 cup zucchini

1 tbsp fresh parsley

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  In a small dry skillet over medium heat, toast the panko breadcrumbs for 2-3 minutes until golden brown and fragrant, then set aside.

• 3

  Mince the garlic and finely chop the fresh parsley while the pasta cooks.

• 4

  In a large skillet, melt the grass-fed ghee over medium heat.

• 5

  Add the minced garlic and sauté for 1 minute until fragrant but not browned.

• 6

  Add the wild-caught shrimp and diced zucchini to the skillet, seasoning with the sea salt and black pepper.

• 7

  Cook for 3-4 minutes, turning the shrimp once, until they are pink and opaque and the zucchini is tender.

• 8

  Drain the pasta, reserving 2 tablespoons of the pasta water.

• 9

  Add the cooked pasta and reserved water to the skillet with the shrimp, tossing well to coat in the garlic ghee.

• 10

  Stir in the fresh parsley and lemon juice, then top with the toasted breadcrumbs immediately before serving.