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

0.5 cup cherry tomatoes

1 cup baby spinach

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat 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 sear in the skillet for 1-2 minutes per side until pink and opaque.

• 4

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

• 5

  Sauté the aromatics for 2-3 minutes until the tomatoes begin to soften and the chili paste becomes fragrant.

• 6

  Reserve 0.25 cup of the pasta cooking water, then drain the linguine.

• 7

  Add the cooked linguine, seared shrimp, baby spinach, and lemon juice to the skillet.

• 8

  Toss all ingredients together over medium heat, adding a splash of the reserved pasta water as needed to create a light sauce, until the spinach is wilted.

• 9

  Garnish the dish with freshly chopped parsley and serve immediately.