NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp (peeled and deveined)

2 oz Whole grain linguine (dry)

0.5 tbsp Extra virgin olive oil

3 clove Garlic (minced)

1 cup Fresh baby spinach

1 tbsp Fresh lemon juice

1 tsp Lemon zest

0.25 cup Fresh parsley (chopped)

0.25 tsp Red pepper flakes

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 whole grain linguine according to package directions until al dente.

• 2

  While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.

• 3

  Add the minced garlic and red pepper flakes to the skillet and sauté for 1 minute until the garlic is fragrant but not browned.

• 4

  Add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper; cook for 2-3 minutes per side until pink and opaque.

• 5

  Stir the fresh baby spinach into the skillet and cook for 1 minute until it is just wilted.

• 6

  Drain the pasta, reserving 2 tablespoons of the cooking water, and add both the pasta and the water to the skillet.

• 7

  Toss the mixture with lemon juice, lemon zest, and fresh parsley until the linguine is well coated and the sauce is glossy.