NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1 oz Whole wheat linguine

1 cup Zucchini noodles

0.75 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Lemon juice

0.5 tsp Lemon zest

2 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a small 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 completely dry with paper towels and season them with sea salt and black pepper.

• 3

  In a large skillet over medium heat, add the olive oil and ghee until melted and shimmering.

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is golden and aromatic.

• 5

  Increase the heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until pink and opaque.

• 6

  Toss in the zucchini noodles and the cooked linguine, using tongs to coat everything in the garlic butter sauce for 1-2 minutes.

• 7

  Remove the skillet from the heat and stir in the lemon juice, lemon zest, and freshly chopped parsley.

• 8

  Serve immediately in a shallow bowl, ensuring any remaining sauce from the pan is drizzled over the top.