NUTRITION

SERVINGS

INGREDIENTS

8 oz raw shrimp

1.5 oz dry chickpea linguine

1 tsp extra virgin olive oil

1 tbsp Calabrian chili paste

2 cloves garlic

1 cup cherry tomatoes

2 cups baby spinach

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea linguine according to package directions until al dente.

• 2

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

• 3

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

• 4

  Remove the shrimp from the skillet and set aside on a plate.

• 5

  In the same skillet, add the minced garlic, halved cherry tomatoes, and Calabrian chili paste, sautéing for 3 minutes until the tomatoes begin to burst.

• 6

  Add the baby spinach to the skillet and stir until just wilted, about 1 minute.

• 7

  Return the shrimp to the skillet and add the cooked linguine along with a small splash of the pasta cooking water.

• 8

  Toss everything together over medium heat for 1 minute to emulsify the sauce.

• 9

  Finish the dish by stirring in the lemon juice, lemon zest, and chopped fresh parsley before serving.