NUTRITION

SERVINGS

INGREDIENTS

8 oz large shrimp

1.25 oz whole grain linguine

1 tbsp extra virgin olive oil

1 tbsp Calabrian chili paste

2 cloves garlic

0.5 cup cherry tomatoes

1 tbsp fresh lemon juice

0.25 cup 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 linguine according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sear for 1-2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.

• 4

  In the same skillet, add the minced garlic and halved cherry tomatoes. Sauté for 2 minutes until the tomatoes begin to soften and blister.

• 5

  Stir in the Calabrian chili paste, coating the tomatoes and garlic in the spicy oil.

• 6

  Add the cooked linguine and the reserved pasta water to the skillet, tossing well to emulsify the sauce.

• 7

  Return the shrimp to the pan, add the fresh lemon juice and chopped parsley, and toss one final time to combine and heat through.