NUTRITION

SERVINGS

INGREDIENTS

7 oz Raw shrimp

1.5 oz Dry linguine pasta

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Reserve 1/4 cup of the starchy pasta water before draining.

• 2

  While the pasta is cooking, pat the shrimp dry and season them with sea salt, black pepper, and red pepper flakes.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sear for 2 minutes per side until pink and opaque, then remove from the pan and set aside.

• 4

  Reduce the heat to medium and add the minced garlic to the same skillet, sautéing for about 30 seconds until fragrant but not browned.

• 5

  Whisk the Greek yogurt, parmesan cheese, and lemon juice into the skillet quickly to create a smooth, creamy sauce base.

• 6

  Add the cooked linguine and fresh baby spinach to the skillet, tossing gently until the spinach is wilted and the pasta is thoroughly coated.

• 7

  If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

• 8

  Fold the cooked shrimp back into the pasta, garnish with freshly chopped parsley, and serve immediately.