NUTRITION

SERVINGS

INGREDIENTS

8 oz Wild-caught shrimp

1 oz Whole wheat linguine

1 tbsp Grass-fed butter

1 tsp Extra virgin olive oil

3 cloves Garlic

1 cup Zucchini

1 tbsp Lemon juice

1 tbsp Fresh parsley

0.25 tsp Red pepper flakes

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, use a spiralizer or vegetable peeler to create long, thin ribbons from the zucchini.

• 3

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

• 4

  In a large skillet over medium heat, melt the grass-fed butter with the extra virgin olive oil.

• 5

  Add the shrimp to the skillet in a single layer and sear for 2 minutes per side until pink and opaque, then remove shrimp from the pan and set aside.

• 6

  In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30-60 seconds until highly aromatic but not browned.

• 7

  Add the cooked linguine and zucchini ribbons to the skillet, tossing for 1-2 minutes until the zucchini is slightly softened.

• 8

  Return the shrimp to the pan and stir in the fresh lemon juice and chopped parsley to emulsify the sauce.

• 9

  Serve immediately, ensuring the silky garlic butter sauce is evenly distributed over the pasta and shrimp.