NUTRITION

SERVINGS

INGREDIENTS

8 oz Raw shrimp (peeled and deveined)

1 oz Whole wheat linguine

1 medium Zucchini

1 tbsp Ghee

1 tsp Extra virgin olive oil

3 cloves Garlic

0.25 cup Chicken bone broth

1 tbsp Fresh lemon juice

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  While the pasta cooks, use a spiralizer or vegetable peeler to create long ribbons from the zucchini; set aside.

• 3

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

• 4

  In a large skillet over medium-high heat, add the olive oil. Once hot, sear the shrimp for 1-2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.

• 5

  Reduce the heat to medium and add the ghee to the same skillet. Once melted, add the minced garlic and red pepper flakes, sautéing for 30-60 seconds until aromatic.

• 6

  Pour in the chicken bone broth and lemon juice, scraping up any browned bits from the bottom of the pan. Let the liquid simmer for 2 minutes to reduce slightly.

• 7

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

• 8

  Return the shrimp to the pan and toss with the fresh parsley. Serve immediately while hot.