NUTRITION

SERVINGS

INGREDIENTS

8 oz jumbo shrimp

1.5 oz brown rice spaghetti

1 cup zucchini noodles

1 tbsp ghee

4 clove 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

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the brown rice spaghetti according to package directions until al dente.

• 2

  While the pasta cooks, pat the shrimp dry with paper towels and season them lightly with sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.

• 4

  Add the shrimp to the skillet in a single layer. Cook for 2 minutes per side until they turn pink and opaque.

• 5

  Add the zucchini noodles to the skillet and toss gently for 1-2 minutes until just softened.

• 6

  Drain the pasta, reserving 2 tablespoons of the cooking water, and add both to the skillet.

• 7

  Stir in the lemon juice, lemon zest, and fresh parsley, tossing everything together to coat in the garlic sauce.

• 8

  Serve immediately in a shallow bowl, garnished with extra parsley if desired.