NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat linguine

4 oz raw shrimp

3 oz lump crab meat

1 tsp extra virgin olive oil

3 clove garlic

0.25 cup plain Greek yogurt

1 tbsp lemon juice

0.5 tsp lemon zest

1 cup baby spinach

1 tbsp grated parmesan cheese

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

PREPARATION

• 1

  Boil a large pot of salted water and cook the linguine according to package directions until al dente; reserve 1/4 cup of pasta water before draining.

• 2

  While pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the minced garlic and red pepper flakes until fragrant, about 1 minute.

• 3

  Add the shrimp to the skillet, seasoning with half the salt and pepper, and cook for 2-3 minutes until pink and opaque.

• 4

  Gently fold in the lump crab meat and baby spinach, cooking just until the spinach begins to wilt.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, and lemon zest until smooth.

• 6

  Reduce skillet heat to low, then stir in the cooked linguine, yogurt mixture, and reserved pasta water to create a silky sauce.

• 7

  Toss everything together until well-coated, then finish with grated parmesan, fresh parsley, and the remaining salt and pepper.