NUTRITION

SERVINGS

INGREDIENTS

8 oz large shrimp

2 oz brown rice linguine

0.5 tbsp extra virgin olive oil

1 tbsp Calabrian chili paste

2 cloves garlic

1 medium shallot

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

2 tbsp fresh parsley

0.25 cup pasta water

PREPARATION

• 1

  Boil a large pot of salted water and cook the brown rice linguine according to package directions until al dente, reserving a quarter cup of pasta water before draining.

• 2

  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 sear in the skillet for 2 minutes per side until pink and opaque.

• 4

  Remove the seared shrimp from the pan and set them aside on a plate.

• 5

  In the same skillet, add the minced shallot and garlic, sautéing for 1 to 2 minutes until fragrant and translucent.

• 6

  Stir in the Calabrian chili paste and the reserved pasta water, simmering for 1 minute to create a light, spicy sauce.

• 7

  Return the shrimp and cooked linguine to the skillet, tossing well to coat every strand in the chili sauce.

• 8

  Finish the dish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley before serving hot.