NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1.5 oz Whole wheat linguine

1 tbsp Ghee

3 cloves Garlic

1 cup Zucchini

2 tbsp Low-sodium chicken broth

1 tbsp Lemon juice

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

• 2

  While the pasta is boiling, melt the ghee in a large skillet over medium heat.

• 3

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the aroma is fragrant.

• 4

  Increase the heat to medium-high and add the shrimp, seasoning them with sea salt and black pepper.

• 5

  Cook the shrimp for 2 minutes per side until they are pink and opaque.

• 6

  Stir in the spiralized or thinly sliced zucchini and the chicken broth, simmering for 2 minutes until the zucchini is tender.

• 7

  Drain the cooked linguine and add it directly to the skillet with the shrimp and vegetables.

• 8

  Drizzle with lemon juice and toss everything together to coat the pasta in the garlic sauce.

• 9

  Garnish with chopped fresh parsley and serve immediately.