NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole grain linguine

7 oz raw shrimp

1 tsp extra virgin olive oil

3 cloves garlic

1 cup baby spinach

2 tbsp plain non-fat Greek yogurt

1 tbsp parmesan cheese

1 tbsp lemon juice

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the linguine according to package directions until al dente, reserving 0.25 cup of pasta water before draining.

• 2

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat, then add the shrimp in a single layer and sear for 2 minutes per side until pink and opaque.

• 4

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

• 5

  Stir in the baby spinach and cook just until wilted, which should take about 1 minute.

• 6

  In a small bowl, whisk the Greek yogurt with 2 tablespoons of the reserved warm pasta water until the mixture is completely smooth.

• 7

  Remove the skillet from the heat and toss in the cooked linguine, the yogurt mixture, lemon juice, and parmesan cheese.

• 8

  Add more pasta water if needed to reach a creamy consistency, garnish with fresh parsley, and serve immediately.