NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz dry linguine

0.5 tbsp olive oil

3 cloves garlic

0.25 tsp red pepper flakes

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

1 tbsp grated parmesan cheese

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. Reserve 2 tablespoons of the pasta cooking water before draining.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sear for about 2 minutes per side until pink and just cooked through. Remove the shrimp from the skillet and set aside.

• 4

  Reduce the heat to medium and add the minced garlic and red pepper flakes to the same skillet. Sauté for 30-60 seconds until the garlic is fragrant but not browned.

• 5

  Add the lemon juice and the reserved pasta water to the skillet, whisking to scrape up any browned bits from the bottom of the pan.

• 6

  Return the cooked shrimp and the drained linguine to the skillet. Add the lemon zest and fresh chopped parsley, tossing everything together for 1 minute to allow the sauce to coat the pasta.

• 7

  Serve the scampi immediately in a shallow bowl, garnished with the grated parmesan cheese.