NUTRITION

SERVINGS

INGREDIENTS

2 oz brown rice linguine

8 oz shrimp

1 tsp extra virgin olive oil

2 cloves garlic

1 tbsp calabrian chili paste

0.5 cup cherry tomatoes

1 tbsp lemon juice

0.25 cup 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

  Reserve 0.25 cup of the pasta cooking water, then drain the noodles and set aside.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the minced garlic and halved cherry tomatoes until the tomatoes begin to blister.

• 4

  Add the shrimp to the skillet, seasoning with sea salt and black pepper, and cook for 2-3 minutes until pink and opaque.

• 5

  Stir in the Calabrian chili paste and the reserved pasta water to create a light, spicy emulsion.

• 6

  Add the cooked linguine to the skillet and toss thoroughly to coat the noodles in the chili sauce.

• 7

  Remove from heat, stir in the fresh lemon juice and chopped parsley, and serve immediately.