NUTRITION

SERVINGS

INGREDIENTS

8 oz large shrimp

1.5 oz brown rice linguine

0.5 tbsp extra virgin olive oil

1 tbsp Calabrian chili paste

2 cloves garlic

0.5 cup cherry tomatoes

1 tbsp fresh lemon juice

2 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 directions until al dente, reserving 0.25 cup of pasta water before draining.

• 2

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

• 3

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

• 4

  Add the shrimp to the skillet in a single layer and sear for 1-2 minutes per side until pink and opaque, then remove the shrimp and set them aside on a plate.

• 5

  In the same skillet, add the minced garlic, halved cherry tomatoes, and Calabrian chili paste, sautéing for 2 minutes until the tomatoes begin to soften and the garlic is fragrant.

• 6

  Add the cooked linguine and reserved pasta water to the skillet, tossing vigorously to emulsify the water with the chili oil into a light sauce.

• 7

  Return the shrimp to the pan, stir in the fresh lemon juice and chopped parsley, and toss once more to combine before serving immediately.