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

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 cup fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil a large pot of salted water and cook the brown rice linguine according to package directions until al dente.

• 2

  Reserve two tablespoons of the pasta cooking water before draining the noodles.

• 3

  Pat the shrimp completely dry with paper towels and season them with sea salt and black pepper.

• 4

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

• 5

  Add the shrimp to the skillet and sear for approximately 2 minutes per side until they turn pink and opaque, then remove them from the pan and set aside.

• 6

  Reduce the heat to medium and add the minced garlic and Calabrian chili paste to the same skillet, sautéing for 1 minute until fragrant.

• 7

  Return the cooked shrimp to the pan along with the linguine, lemon juice, lemon zest, and the reserved pasta water.

• 8

  Toss all ingredients together for 1 minute to emulsify the sauce and thoroughly coat the pasta.

• 9

  Remove from the heat and garnish with finely chopped fresh parsley before serving immediately.