NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1 oz Brown rice linguine

1 tbsp Calabrian chili paste

1 tsp Extra virgin olive oil

2 cloves Garlic

1 cup Cherry tomatoes

2 cups Baby spinach

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and add the minced garlic and halved cherry tomatoes.

• 3

  Sauté for 3 minutes until the tomatoes begin to soften and release their juices, then stir in the Calabrian chili paste.

• 4

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

• 5

  Reserve 0.25 cup of the pasta cooking water, then drain the linguine and add it to the skillet along with the baby spinach.

• 6

  Toss everything together with the lemon juice and reserved pasta water until the spinach is wilted and the sauce coats the noodles.

• 7

  Garnish with fresh chopped parsley and serve immediately while hot.