NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

0.5 cup whole wheat linguine

1 cup zucchini

3 cloves garlic

0.25 cup chicken bone broth

1 tbsp lemon juice

0.25 tsp red pepper flakes

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil the whole wheat linguine in salted water according to package directions until al dente, then drain and set aside.

• 2

  Spiralize the zucchini into thin noodles and mince the garlic cloves.

• 3

  Heat the olive oil and ghee in a large skillet over medium heat until the ghee is fully melted and shimmering.

• 4

  Add the minced garlic and red pepper flakes to the pan, sautéing for about 1 minute until the aroma is released.

• 5

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

• 6

  Sear the shrimp for 2 minutes per side until they are pink, opaque, and slightly golden.

• 7

  Deglaze the pan by pouring in the chicken bone broth and lemon juice, stirring to incorporate all the flavorful bits from the bottom.

• 8

  Toss the cooked linguine and zucchini noodles into the skillet, stirring constantly for 2 minutes until the zucchini is slightly softened and the sauce coats everything.

• 9

  Remove from the heat and garnish with freshly chopped parsley before serving.