NUTRITION

SERVINGS

INGREDIENTS

8 oz Prawns

1 oz Dry linguine

1 cup Zucchini

0.5 tbsp Ghee

3 cloves Garlic

1 tbsp Fresh lemon juice

1 tbsp Dry white wine

0.25 tsp Red pepper flakes

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 linguine according to package directions until al dente.

• 2

  While the pasta cooks, spiralize the zucchini into thin ribbons and pat the prawns dry with a paper towel.

• 3

  Season the prawns with sea salt and black pepper on both sides.

• 4

  Heat the ghee in a large skillet over medium-high heat until shimmering.

• 5

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

• 6

  In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30 seconds until aromatic.

• 7

  Deglaze the pan with the white wine and lemon juice, scraping up any flavorful browned bits from the bottom.

• 8

  Add the zucchini ribbons to the skillet and toss for 1 minute until just slightly softened.

• 9

  Return the prawns to the pan along with the cooked linguine and a small splash of the pasta cooking water.

• 10

  Toss everything together until the sauce coats the noodles and prawns evenly, then garnish with fresh parsley and serve immediately.