NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1.5 oz Whole wheat linguine

1 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Lemon juice

1 tsp Lemon zest

2 tbsp Parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Zucchini

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 cooks, pat the shrimp dry with paper towels and season them evenly with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil and ghee in a large skillet over medium-high heat until the fat is shimmering.

• 4

  Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until they are pink and opaque, then remove and set aside.

• 5

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

• 6

  Add the spiralized zucchini noodles to the skillet and toss for 1 minute just to soften them slightly while maintaining a crisp texture.

• 7

  Return the cooked shrimp to the pan along with the drained linguine, lemon juice, and lemon zest.

• 8

  Toss all ingredients together for 1 minute to coat thoroughly in the garlic butter sauce, then garnish with fresh parsley and serve immediately.