NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.5 oz Whole wheat linguine

0.75 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

0.25 cup Fresh parsley

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Zucchini

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat linguine until al dente, usually about 8-9 minutes.

• 2

  While the pasta cooks, heat the ghee and extra virgin olive oil in a large skillet over medium heat until shimmering.

• 3

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

• 4

  Increase the heat to medium-high and add the shrimp in a single layer, seasoning them with sea salt and black pepper.

• 5

  Cook the shrimp for 2 minutes per side until they turn pink and opaque, then add the thinly sliced zucchini to the pan.

• 6

  Toss the zucchini with the shrimp for 2 minutes until just tender, then pour in the fresh lemon juice to deglaze the pan.

• 7

  Drain the linguine, reserving a small splash of pasta water, and add the noodles directly into the skillet.

• 8

  Toss everything together to coat the noodles in the garlic butter sauce, adding a bit of reserved pasta water if needed for silkiness.

• 9

  Remove the skillet from the heat and garnish with a generous amount of chopped fresh parsley before serving immediately.