NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 oz whole wheat linguine

1 tbsp Calabrian chili paste

1 tsp extra virgin olive oil

2 cloves garlic

1 cup baby spinach

1 tbsp lemon juice

1 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

  Before draining, reserve 0.25 cup of the starchy pasta cooking water, then drain the noodles and set aside.

• 3

  Heat the extra virgin olive oil in a large non-stick skillet over medium heat and add the minced garlic, sautéing for 1 minute until fragrant.

• 4

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

• 5

  Stir in the Calabrian chili paste and the reserved pasta water, whisking slightly to create a smooth, spicy emulsion.

• 6

  Add the baby spinach to the pan and toss for 30 seconds until just beginning to wilt.

• 7

  Incorporate the cooked linguine into the skillet, tossing vigorously to ensure the spicy sauce coats every strand of pasta.

• 8

  Remove from heat and stir in the fresh lemon juice and chopped parsley before serving in a warm bowl.