NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz linguine

0.5 tbsp extra virgin olive oil

3 cloves garlic

1 cup baby spinach

1 tbsp lemon juice

0.25 tsp red pepper flakes

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 linguine according to package directions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat.

• 3

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.

• 4

  Increase the heat to medium-high and add the shrimp, seasoning with sea salt and black pepper.

• 5

  Cook the shrimp for 2-3 minutes per side until they are pink and opaque.

• 6

  Stir in the baby spinach and cook just until the leaves are wilted.

• 7

  Drain the linguine, reserving a small splash of the pasta water, and add the noodles to the skillet.

• 8

  Pour in the lemon juice and toss everything together, adding a bit of the reserved pasta water if needed to create a light sauce.

• 9

  Garnish with chopped fresh parsley and serve immediately.