NUTRITION

SERVINGS

INGREDIENTS

8 oz raw shrimp

1 oz dry linguine

1 tbsp ghee

1 tsp extra virgin olive oil

3 cloves garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

1 tbsp fresh parsley

0.5 cup spiralized zucchini

PREPARATION

• 1

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

• 2

  While the pasta cooks, heat the extra virgin olive oil and ghee in a large skillet over medium heat until the ghee is melted and shimmering.

• 3

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

• 4

  Increase the heat to medium-high and add the shrimp in a single layer, seasoning with sea salt and black pepper.

• 5

  Cook the shrimp for 2 minutes per side until they are pink and opaque, then add the spiralized zucchini to the pan for the final 60 seconds.

• 6

  Drain the pasta, reserving a splash of pasta water, and add the linguine to the skillet.

• 7

  Toss everything together with the fresh lemon juice and chopped parsley, adding a bit of pasta water if needed to create a light, glossy sauce.