NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 oz dry linguine

1 tsp extra virgin olive oil

1 tbsp Calabrian chili paste

2 cloves garlic

0.5 cup cherry tomatoes

1 tbsp fresh parsley

0.5 whole lemon

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.

• 2

  While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Season the shrimp with sea salt and black pepper, then add them to the skillet and sear for 2 minutes per side until pink and opaque.

• 4

  Remove the shrimp from the pan and set aside; add minced garlic, halved cherry tomatoes, and Calabrian chili paste to the same skillet.

• 5

  Sauté for 3 minutes until the tomatoes begin to burst and release their juices, creating a light, spicy sauce.

• 6

  Add the cooked linguine and a small splash of the pasta cooking water to the skillet, tossing well to coat the noodles thoroughly.

• 7

  Return the shrimp to the pan, squeeze in the fresh lemon juice, and garnish with chopped parsley before serving hot.