NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1.5 oz Brown rice linguine

1 tbsp Calabrian chili paste

1 tsp Extra virgin olive oil

2 cloves Garlic

0.5 cup Cherry tomatoes

1 tbsp Fresh lemon juice

1 tbsp Fresh parsley

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 brown rice linguine according to package instructions 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 add them to the skillet and sear for 2 minutes per side until pink and opaque.

• 4

  Remove the shrimp from the skillet and set aside on a plate.

• 5

  In the same skillet, add the minced garlic and halved cherry tomatoes, sautéing for 3-4 minutes until the tomatoes begin to soften and blister.

• 6

  Stir in the Calabrian chili paste and lemon juice, using a wooden spoon to scrape up any flavorful bits from the bottom of the pan.

• 7

  Drain the pasta, reserving approximately 2 tablespoons of the starchy cooking water.

• 8

  Add the cooked linguine, seared shrimp, and reserved pasta water to the skillet, tossing everything together over medium heat until the sauce coats the noodles.

• 9

  Remove from heat, garnish with freshly chopped parsley, and serve immediately.