NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1.5 oz Whole wheat linguine

2 tsp Extra virgin olive oil

3 clove Garlic

1 cup Asparagus

0.25 tsp Red pepper flakes

1 tbsp Lemon juice

1 tsp Lemon zest

2 tbsp Fresh parsley

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 wheat 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 trimmed asparagus pieces to the skillet and sauté for 3-4 minutes until they are bright green and slightly tender.

• 4

  Stir in the minced garlic and red pepper flakes, cooking for 1 minute until the garlic is fragrant but not browned.

• 5

  Add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper.

• 6

  Cook the shrimp for 2 minutes per side until they are pink, opaque, and succulent.

• 7

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

• 8

  Stir in the lemon juice, lemon zest, and fresh parsley, tossing everything together until well combined and coated in the zesty sauce.