NUTRITION

SERVINGS

INGREDIENTS

8 oz large shrimp

1.5 oz whole wheat linguine

1 tbsp extra virgin olive oil

3 cloves garlic

0.25 tsp red pepper flakes

0.25 cup fresh parsley

1 tbsp lemon juice

0.5 tsp lemon zest

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, peel and devein the shrimp, then pat them dry with a paper towel to ensure a good sear.

• 3

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

• 4

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant but not browned.

• 5

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

• 6

  Cook the shrimp for 2 minutes per side, or until they turn pink and opaque.

• 7

  Stir in the lemon juice, lemon zest, and chopped fresh parsley, tossing to coat the shrimp evenly.

• 8

  Drain the pasta, reserving 2 tablespoons of the pasta water.

• 9

  Add the cooked linguine and reserved pasta water to the skillet, tossing everything together over low heat for 1 minute before serving.