NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1 oz Whole wheat linguine

1 cup Zucchini

1 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 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

PREPARATION

• 1

  Bring a 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, use a spiralizer to create zucchini noodles and set them aside on a paper towel to drain any excess moisture.

• 3

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

• 4

  Add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper, and sear for 2 minutes per side until pink and opaque.

• 5

  Stir in the minced garlic and red pepper flakes, sautéing for 30 seconds until the garlic is fragrant but not browned.

• 6

  Pour in the lemon juice and zest, scraping the bottom of the pan to release the flavorful browned bits.

• 7

  Add the cooked linguine and zucchini noodles to the skillet, tossing gently for 1-2 minutes until the zucchini is slightly softened and everything is coated in the sauce.

• 8

  Remove from heat and garnish with fresh parsley before serving immediately in a shallow bowl.