NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.25 oz brown rice linguine

1 tsp extra virgin olive oil

1 tbsp calabrian chili paste

2 cloves garlic

0.5 cup cherry tomatoes

1 cup baby spinach

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

2 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, mince the garlic and halve the cherry tomatoes.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Add the garlic and cherry tomatoes to the skillet, sautéing for 2 minutes until the tomatoes begin to soften and blister.

• 5

  Pat the shrimp dry and season with sea salt and black pepper, then add them to the skillet along with the Calabrian chili paste.

• 6

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

• 7

  Reserve 0.25 cup of the pasta cooking water, then drain the linguine.

• 8

  Add the cooked linguine, baby spinach, and reserved pasta water to the skillet, tossing constantly until the spinach is wilted and the sauce coats the noodles.

• 9

  Remove from heat and stir in the fresh lemon juice and chopped parsley before serving.