NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

2 oz Brown rice linguine

1 tsp Extra virgin olive oil

1 tbsp Calabrian chili paste

2 cloves Garlic

1 cup Baby spinach

0.5 whole Lemon

1 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 brown rice 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 fragrant.

• 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

  Stir in the baby spinach and cook just until wilted, about 1 minute.

• 6

  Reserve 0.25 cup of pasta water, then drain the linguine and add it directly to the skillet.

• 7

  Toss the pasta with the shrimp mixture, adding the reserved pasta water as needed to create a light sauce.

• 8

  Squeeze the fresh lemon juice over the dish and garnish with chopped fresh parsley before serving.