NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1.5 oz Whole wheat linguine

1 tsp Extra virgin olive oil

1 tbsp Calabrian chili paste

2 cloves Garlic cloves

1 cup Cherry tomatoes

1 cup Baby spinach

1 tbsp Lemon juice

1 tbsp 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.

• 2

  Reserve 0.25 cup of the starchy pasta water, then drain the noodles and set them aside.

• 3

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

• 4

  Add the minced garlic and Calabrian chili paste to the skillet, sautéing for 1 minute until fragrant.

• 5

  Toss in the halved cherry tomatoes and cook for 3-4 minutes until they begin to soften and blister.

• 6

  Add the shrimp to the skillet, seasoning with sea salt and black pepper, and cook for 2 minutes per side until pink and opaque.

• 7

  Stir the cooked linguine and baby spinach into the skillet, adding the reserved pasta water to create a light sauce.

• 8

  Toss everything together for 1 minute until the spinach is wilted and the pasta is well-coated.

• 9

  Remove from heat, stir in the fresh lemon juice and chopped parsley, and serve immediately.