NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1.25 oz Whole grain linguine

1 cup Zucchini noodles

1 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh parsley

PREPARATION

• 1

  Cook the whole grain linguine in a pot of boiling salted water according to package directions until al dente, then drain and set aside.

• 2

  Melt the ghee and olive oil in a large skillet over medium heat until the mixture is shimmering and hot.

• 3

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the aroma is fragrant and the garlic is softened.

• 4

  Place the shrimp in the skillet in a single layer and season evenly with sea salt and black pepper.

• 5

  Sauté the shrimp for 2 minutes per side until they are pink and have a firm, succulent texture.

• 6

  Toss in the zucchini noodles and cook for 1 to 2 minutes until they are just tender but still retain a slight crunch.

• 7

  Add the cooked linguine to the skillet and drizzle with the fresh lemon juice.

• 8

  Toss all ingredients together thoroughly to ensure the pasta and vegetables are well coated in the garlic butter sauce.

• 9

  Garnish the dish with chopped fresh parsley and serve immediately while hot.