NUTRITION

SERVINGS

INGREDIENTS

7 oz Large shrimp

1 oz Dry linguine

0.75 tbsp Extra virgin olive oil

1 tbsp Calabrian chili paste

3 cloves Garlic

0.25 cup Tomato puree

1 tbsp Fresh lemon juice

2 tbsp 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 linguine until al dente according to package directions.

• 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 oil is vibrant and fragrant.

• 4

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

• 5

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

• 6

  Stir in the tomato puree and 2 tablespoons of the starchy pasta cooking water to create a light sauce.

• 7

  Drain the linguine and add it directly to the skillet, tossing well to coat every strand in the spicy sauce.

• 8

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