NUTRITION

SERVINGS

INGREDIENTS

8 oz Raw shrimp

1 oz Brown rice pasta

1 cup Zucchini

1 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

1 tbsp Lemon juice

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the brown rice pasta according to package directions until al dente.

• 2

  While the pasta cooks, use a spiralizer or vegetable peeler to create long, thin ribbons from the zucchini.

• 3

  In a large skillet over medium-high heat, add the olive oil and half of the ghee.

• 4

  Season the shrimp with sea salt and black pepper, then add them to the skillet in a single layer.

• 5

  Sear the shrimp for 1-2 minutes per side until pink and opaque, then remove them from the pan and set aside.

• 6

  Lower the heat to medium and add the remaining ghee to the skillet along with the minced garlic and red pepper flakes, sautéing for 1 minute until aromatic.

• 7

  Add the zucchini ribbons to the skillet and toss for 1-2 minutes until just slightly softened but still crisp.

• 8

  Return the shrimp to the pan, add the cooked pasta and lemon juice, and toss everything together to coat in the garlic sauce.

• 9

  Remove from heat and garnish with freshly chopped parsley before serving hot.