NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1 oz Dry whole wheat linguine

0 tbsp Ghee

0 tbsp Extra virgin olive oil

4 cloves 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

1 cup Zucchini noodles

PREPARATION

• 1

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

• 2

  Pat the shrimp dry with paper towels and season evenly with sea salt and black pepper.

• 3

  In a large skillet over medium heat, melt the ghee and combine with the olive oil.

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until highly fragrant.

• 5

  Increase heat slightly and add the shrimp to the skillet, cooking for 2-3 minutes per side until they turn pink and opaque.

• 6

  Stir in the zucchini noodles, lemon juice, and lemon zest, tossing for 1-2 minutes until the zucchini is slightly softened but still crisp.

• 7

  Add the cooked linguine and fresh chopped parsley to the pan, tossing thoroughly to coat every strand in the garlic-butter sauce.

• 8

  Serve immediately in a shallow bowl, ensuring the shrimp are placed prominently on top.