NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1 oz Dry linguine pasta

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tbsp Calabrian chili paste

1 cup Cherry tomatoes

0.5 whole Lemon

2 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the linguine according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.

• 2

  While the pasta cooks, pat the shrimp dry with paper towels and season with sea salt and black pepper.

• 3

  In a large skillet, heat the extra virgin olive oil over medium-high heat. Add the shrimp and sear for 1-2 minutes per side until pink and opaque, then remove from the pan and set aside.

• 4

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

• 5

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

• 6

  Return the shrimp to the pan, add the fresh lemon juice and chopped parsley, and toss everything together for one final minute before serving immediately.