NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 oz whole wheat linguine

1 cup zucchini noodles

1 tsp extra virgin olive oil

3 clove garlic

0.25 cup low-sodium chicken broth

1 tbsp fresh lemon juice

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh parsley

1 tsp lemon zest

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

• 3

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

• 4

  Add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper; cook for 2 minutes per side until pink and opaque.

• 5

  Pour in the chicken broth and lemon juice, bringing the liquid to a light simmer for 1-2 minutes to create a light sauce.

• 6

  Add the zucchini noodles and cooked linguine to the skillet, tossing gently for 1 minute to coat the noodles and slightly soften the zucchini.

• 7

  Remove from heat and stir in the fresh parsley and lemon zest before serving immediately.