NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

2 oz Brown rice linguine

1 tsp Extra virgin olive oil

1 tbsp Calabrian chili paste

2 cloves Garlic

0.25 cup Crushed tomatoes

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the brown rice 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 Calabrian chili paste to the skillet, sautéing for 1 minute until fragrant and sizzling.

• 4

  Increase the heat to medium-high and add the shrimp, seasoning with sea salt and black pepper.

• 5

  Cook the shrimp for 2-3 minutes per side until they turn pink and opaque.

• 6

  Pour in the crushed tomatoes and lemon juice, stirring to combine and simmering for 2 minutes to thicken slightly.

• 7

  Drain the pasta, reserving a splash of pasta water, and add the noodles directly to the skillet.

• 8

  Toss everything together until the pasta is well-coated, adding reserved water if needed, and garnish with fresh parsley.