NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp (peeled and deveined)

1 tbsp Ghee

1 tsp Extra virgin olive oil

3 cloves Garlic

0.25 cup Chicken bone broth

1 tbsp Lemon juice

0.5 cup Cooked whole wheat spaghetti

1 cup Zucchini noodles

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Pat the shrimp dry with paper towels and season evenly with sea salt and black pepper.

• 2

  In a large skillet, heat the extra virgin olive oil and ghee over medium-high heat until the ghee is melted and shimmering.

• 3

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

• 4

  Remove the shrimp from the skillet and set them aside on a plate.

• 5

  In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant but not browned.

• 6

  Pour in the chicken bone broth and lemon juice, using a wooden spoon to scrape any browned bits from the bottom of the pan.

• 7

  Add the zucchini noodles to the skillet and toss for 1-2 minutes until they are slightly softened but still retain a crisp texture.

• 8

  Add the cooked whole wheat spaghetti and the seared shrimp back into the skillet.

• 9

  Toss all ingredients together for 1 minute to ensure the pasta and shrimp are thoroughly coated in the garlic sauce.

• 10

  Garnish with freshly chopped parsley and serve immediately.