NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.25 oz brown rice linguine

1 tsp extra virgin olive oil

1 tbsp calabrian chili paste

2 cloves garlic

0.5 cup cherry tomatoes

1 tbsp lemon juice

2 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil a pot of salted water and cook the brown rice linguine according to package directions until al dente. Reserve 2 tablespoons of pasta water before draining.

• 2

  While the pasta cooks, pat the shrimp dry with paper towels and season evenly with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the shrimp and sear for 1-2 minutes per side until they are pink and opaque, then remove from the pan and set aside.

• 4

  In the same skillet, add the minced garlic, halved cherry tomatoes, and Calabrian chili paste. Sauté for 2-3 minutes until the tomatoes begin to burst and the garlic is fragrant.

• 5

  Add the cooked linguine, reserved pasta water, and lemon juice to the skillet. Toss vigorously to emulsify the sauce and coat the noodles.

• 6

  Return the shrimp to the skillet and fold in the fresh chopped parsley. Serve immediately while the dish is hot and the flavors are bold.