NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1 oz Whole wheat linguine

1 cup Zucchini noodles

1 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 clove Garlic

0.25 tsp Red pepper flakes

0.25 cup Low-sodium chicken broth

1 tbsp Lemon juice

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 with sea salt and black pepper.

• 3

  Heat the olive oil and half of the ghee in a large skillet over medium-high heat.

• 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 shrimp from the pan and set aside.

• 5

  In the same skillet, add the remaining ghee, minced garlic, and red pepper flakes, sautéing for 30 seconds until highly aromatic.

• 6

  Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes to reduce slightly.

• 7

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

• 8

  Return the shrimp to the pan, toss with the fresh parsley to combine, and serve immediately.