NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat linguine

8 oz large shrimp

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

3 cloves garlic

1 cup zucchini noodles

0.25 cup chicken bone broth

1 tbsp lemon juice

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a 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 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 pink and opaque, then remove the shrimp and set aside.

• 5

  In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant but not browned.

• 6

  Pour in the chicken bone broth and lemon juice, scraping the bottom of the pan to release any flavorful browned bits.

• 7

  Add the zucchini noodles to the skillet and toss for 1 minute until they are slightly softened but still retain a bite.

• 8

  Return the cooked linguine and the seared shrimp to the pan, tossing everything together to coat thoroughly in the garlic butter sauce.

• 9

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