NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

0.5 cup Whole wheat linguine

1 cup Zucchini

1 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cook the whole wheat linguine according to package directions until al dente, drain, and set aside.

• 2

  Use a spiralizer to create zucchini noodles and pat them dry with a paper towel to remove excess moisture.

• 3

  In a large skillet over medium-high heat, add the extra virgin olive oil and ghee until melted and shimmering.

• 4

  Season the shrimp with sea salt and black pepper, then add them to the skillet in a single layer.

• 5

  Sear the shrimp for 2 minutes per side until they are pink and opaque, then remove them from the pan and set aside.

• 6

  In the same skillet, add the minced garlic and red pepper flakes, sautéing for 1 minute until the aroma is fragrant.

• 7

  Stir in the lemon juice and lemon zest, scraping the bottom of the pan to release any browned bits.

• 8

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

• 9

  Return the shrimp to the pan, add the fresh parsley, and toss everything together to coat in the garlic butter sauce.