Shrimp, Zucchini and Spinach Pasta

Thaw the shrimp in advance and peel them.

Melt the ghee in a skillet and infuse it with the minced garlic clove.

Add the shrimp, sear for a couple of minutes until pink, season with salt, turmeric, and garlic powder, then set aside.

Boil the pasta in salted boiling water for 1 minute less than package instructions.

Melt 1 tsp of ghee in a saucepan, sauté the diced zucchini, season with salt, and add garlic powder.

Add the baby spinach, sauté everything together, and pour in a couple of ladlefuls of the pasta cooking water at the end.

Transfer the zucchini and spinach to a container, add a bit more pasta water, and blend until smooth; adjust seasonings to taste.

Return the sauce, shrimp, and cooked pasta to the saucepan, toss to combine, and stir in the grated cheese.