NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

0.5 tbsp ghee

0.5 tbsp extra virgin olive oil

4 cloves garlic

0.25 tsp red pepper flakes

1 oz whole wheat spaghetti

1 cup zucchini noodles

1 tbsp fresh lemon juice

1 tsp lemon zest

2 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of salted water to a boil and cook the whole wheat spaghetti according to package directions until al dente.

• 2

  While the pasta cooks, pat the shrimp dry with paper towels and season with sea salt and black pepper.

• 3

  Heat the ghee and olive oil in a large skillet over medium-high heat until shimmering.

• 4

  Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until pink and opaque, then remove and set aside.

• 5

  Lower the heat to medium and add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant but not browned.

• 6

  Toss the zucchini noodles into the skillet and sauté for 1-2 minutes until just tender-crisp.

• 7

  Add the cooked whole wheat spaghetti, lemon juice, and lemon zest to the skillet, tossing well to coat in the garlic butter sauce.

• 8

  Return the shrimp to the pan, sprinkle with fresh parsley, and toss once more before serving warm.