NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 oz whole wheat linguine

1 tbsp grass-fed butter

1 tsp extra virgin olive oil

4 clove garlic

0.25 tsp red pepper flakes

0.25 cup low-sodium chicken broth

1 tbsp lemon juice

2 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 cup zucchini noodles

PREPARATION

• 1

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

• 2

  While the pasta cooks, heat the olive oil and grass-fed butter in a large skillet over medium heat until the butter is melted and bubbling.

• 3

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is fragrant but not browned.

• 4

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

• 5

  Cook the shrimp for 2 minutes per side until they turn pink and opaque, then remove the shrimp from the pan and set aside.

• 6

  Pour the chicken broth and lemon juice into the skillet, scraping the bottom to release any browned bits, and simmer for 2 minutes to reduce the liquid slightly.

• 7

  Add the cooked linguine, zucchini noodles, and cooked shrimp back into the skillet, tossing everything together for 1-2 minutes until the zucchini is slightly softened.

• 8

  Remove from the heat, garnish with fresh chopped parsley, and serve immediately with an extra squeeze of lemon if desired.