NUTRITION

SERVINGS

INGREDIENTS

8 oz large shrimp

1 oz whole wheat linguine

1 medium zucchini

1 tbsp ghee

1 tsp extra virgin olive oil

3 cloves garlic

0.25 cup low-sodium chicken bone broth

1 tbsp fresh lemon juice

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Boil a pot of water and cook the whole wheat linguine according to package directions until al dente.

• 2

  While pasta cooks, heat the olive oil and ghee in a large skillet over medium-high heat.

• 3

  Add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper.

• 4

  Sear the shrimp for 1-2 minutes per side until pink and opaque, then remove from the pan and set aside.

• 5

  In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.

• 6

  Pour in the bone broth and lemon juice, scraping the bottom of the pan to release the flavor, and simmer for 2 minutes.

• 7

  Add the spiralized zucchini and cooked linguine to the skillet, tossing for 1 minute until the zucchini is slightly softened.

• 8

  Return the shrimp to the pan, garnish with fresh parsley, and toss everything together before serving.