NUTRITION

SERVINGS

INGREDIENTS

7 oz Large shrimp

1.5 oz Whole wheat linguine

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Fresh parsley

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Low-sodium chicken broth

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

• 4

  Increase the heat to medium-high and add the shrimp in a single layer, seasoning them with sea salt and black pepper.

• 5

  Cook the shrimp for 2 minutes per side until they turn pink and opaque, then remove them from the pan and set aside.

• 6

  In the same skillet, add the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.

• 7

  Simmer the sauce for 1-2 minutes to slightly reduce, then return the shrimp to the pan.

• 8

  Drain the linguine and add it directly to the skillet, tossing everything together with fresh chopped parsley until the noodles are well-coated.

• 9

  Serve immediately, garnished with an extra squeeze of lemon if desired.