NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1 oz Whole wheat linguine

0.5 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 Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 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, spiralize or thinly slice the zucchini into noodles to add volume to the dish.

• 3

  In a large skillet over medium heat, melt the ghee and combine with the olive oil.

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is fragrant but not browned.

• 5

  Add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper. Cook for 2 minutes per side until pink and opaque.

• 6

  Stir in the zucchini noodles, lemon juice, and lemon zest, tossing for 1-2 minutes until the zucchini is slightly softened.

• 7

  Drain the pasta and add it directly to the skillet, tossing everything together to coat in the garlic butter sauce.

• 8

  Garnish with freshly chopped parsley and serve immediately.