NUTRITION

SERVINGS

INGREDIENTS

8 oz Raw shrimp

1.5 oz Whole wheat linguine

0.5 tbsp Ghee

1 tsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

1 cup Zucchini

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

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 the pasta cooks, spiralize the zucchini into thin noodles and set aside.

• 3

  Heat the olive oil and ghee in a large skillet over medium-high heat until the fat is shimmering.

• 4

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

• 5

  Season the shrimp with sea salt and black pepper, then add them to the skillet in a single layer.

• 6

  Cook the shrimp for 2 minutes per side until they turn pink and opaque, then remove the shrimp from the pan and set aside.

• 7

  Add the zucchini noodles to the same skillet and sauté for 1-2 minutes until slightly softened.

• 8

  Return the shrimp to the pan along with the cooked linguine, lemon juice, and lemon zest.

• 9

  Toss everything together to coat in the garlic butter sauce, then garnish with fresh parsley and serve immediately.