NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.5 oz Whole wheat linguine

1 cup Zucchini

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 cup Chicken bone broth

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh parsley

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, use a spiralizer to create zucchini noodles and set them aside on a paper towel to drain excess moisture.

• 3

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

• 4

  In a large skillet over medium heat, add the olive oil and sauté the shrimp for 1-2 minutes per side until pink and opaque, then remove from the pan and set aside.

• 5

  In the same skillet, add the ghee and minced garlic, sautéing for 30 seconds until fragrant.

• 6

  Pour in the chicken bone broth, lemon juice, and red pepper flakes, simmering for 2 minutes to slightly reduce the liquid.

• 7

  Add the cooked linguine and zucchini noodles to the skillet, tossing for 1 minute until the zucchini is slightly softened but still crisp.

• 8

  Return the shrimp to the pan, add the lemon zest and fresh parsley, and toss everything together to coat in the garlic sauce before serving.