NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp (peeled and deveined)

1 oz Dry linguine pasta

1 tbsp Extra virgin olive oil

3 cloves Garlic

1 tbsp Shallot

2 tbsp Dry white wine

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

2 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.

• 2

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium heat.

• 4

  Add the finely minced garlic and diced shallots to the skillet, sautéing for 1-2 minutes until fragrant and translucent.

• 5

  Increase the heat to medium-high and add the shrimp in a single layer, cooking for about 2 minutes per side until they turn pink and opaque.

• 6

  Pour in the dry white wine and lemon juice, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 7

  Stir in the red pepper flakes and lemon zest, allowing the sauce to simmer for 1 minute.

• 8

  Drain the linguine, reserving 2 tablespoons of pasta water, and add the pasta directly into the skillet with the shrimp.

• 9

  Toss everything together until the pasta is well coated, adding the reserved pasta water if needed to loosen the sauce.

• 10

  Garnish with freshly chopped parsley and serve immediately.