NUTRITION

SERVINGS

INGREDIENTS

8 oz large shrimp

1.5 oz dry whole wheat linguine

1 tbsp Calabrian chili paste

1 tsp extra virgin olive oil

2 cloves garlic

1 cup zucchini

0.5 cup cherry tomatoes

1 tbsp fresh parsley

0.5 whole lemon

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 whole wheat linguine according to package directions until al dente.

• 2

  While the pasta is boiling, spiralize or thinly slice the zucchini into noodles and halve the cherry tomatoes.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Season the shrimp with sea salt and black pepper, then add them to the skillet, searing for 2 minutes per side until pink and opaque.

• 5

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

• 6

  Sauté for 3 minutes until the tomatoes begin to burst, then add the zucchini to the pan and toss for 1 minute to lightly soften.

• 7

  Drain the pasta, reserving 2 tablespoons of the pasta water, and add the noodles to the skillet.

• 8

  Return the shrimp to the pan, add the fresh lemon juice and chopped parsley, and toss everything together with the reserved pasta water to emulsify into a light sauce.