NUTRITION

SERVINGS

INGREDIENTS

8 oz raw shrimp

1.5 oz dry linguine pasta

0.5 tbsp extra virgin olive oil

3 clove garlic

0.25 tsp red pepper flakes

1 tbsp fresh lemon juice

0.5 tsp lemon zest

2 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.

• 2

  While the pasta cooks, pat the shrimp dry with paper towels and season them evenly with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium heat, then add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.

• 4

  Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until they are pink, opaque, and slightly curled.

• 5

  Reserve 2 tablespoons of the starchy pasta water, then drain the linguine and add it directly into the skillet with the shrimp.

• 6

  Add the fresh lemon juice, lemon zest, and the reserved pasta water to the pan, tossing everything together for 1 minute to create a light sauce.

• 7

  Remove the skillet from the heat and garnish with fresh chopped parsley before serving immediately.