NUTRITION

SERVINGS

INGREDIENTS

7 oz wild-caught shrimp

1.25 oz whole grain linguine

0.5 tbsp extra virgin olive oil

1 tbsp Calabrian chili paste

2 cloves garlic

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tsp lemon zest

1 tbsp lemon juice

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole grain linguine according to package directions until al dente.

• 2

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

• 3

  Add the minced garlic and Calabrian chili paste to the skillet, sautéing for 1 minute until the aromatics are fragrant.

• 4

  Toss in the halved cherry tomatoes and cook for 2-3 minutes until they begin to soften and blister.

• 5

  Increase the heat slightly and add the shrimp to the skillet, seasoning with sea salt and black pepper.

• 6

  Sauté the shrimp for 2-3 minutes per side until they are pink, opaque, and cooked through.

• 7

  Reserve 2 tablespoons of pasta water, then drain the linguine and add it directly to the skillet with the shrimp.

• 8

  Add the lemon zest, lemon juice, and reserved pasta water, tossing everything together to coat the noodles in the spicy sauce.

• 9

  Garnish with fresh chopped parsley and serve immediately while steaming hot.