NUTRITION

SERVINGS

INGREDIENTS

8 oz Wild-caught shrimp

1 oz Whole wheat linguine

1 cup Zucchini noodles

0.5 tbsp Ghee

1 tsp 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 medium 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, pat the shrimp dry with paper towels and season them with sea salt and black pepper.

• 3

  Heat the ghee and olive oil in a large skillet over medium heat.

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is golden and aromatic.

• 5

  Increase the heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until pink and opaque.

• 6

  Add the zucchini noodles to the skillet and toss gently for 1-2 minutes until they are slightly softened but still have a bite.

• 7

  Drain the linguine and add it to the skillet along with the lemon juice and lemon zest.

• 8

  Toss everything together to coat in the garlic sauce, then garnish with fresh chopped parsley before serving.