NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1 tbsp Ghee

1 tsp Extra virgin olive oil

3 cloves Garlic

1 cup Zucchini noodles

0.5 cup Whole wheat linguine

1 tbsp Lemon juice

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh parsley

1 tsp Lemon zest

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat linguine according to package instructions until al dente, then drain and set aside.

• 2

  In a large skillet, heat the ghee and extra virgin olive oil over medium-high heat until the fat is shimmering.

• 3

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

• 4

  Sear the shrimp for approximately 2 minutes per side until they are pink and opaque, then remove them from the skillet and set aside on a plate.

• 5

  In the same skillet, add the minced garlic and sauté for 30 to 60 seconds until highly fragrant, being careful not to let it burn.

• 6

  Add the zucchini noodles to the skillet and toss for 1 to 2 minutes until they are just tender but still retain a slight crunch.

• 7

  Return the cooked shrimp and the whole wheat linguine to the skillet, then pour in the lemon juice and add the lemon zest.

• 8

  Toss all ingredients together thoroughly to coat in the garlic butter sauce and garnish with fresh chopped parsley before serving hot.