NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1 oz Whole wheat linguine

0.5 tbsp Extra virgin olive oil

1 tbsp Calabrian chili paste

2 cloves Garlic

1 tbsp Shallot

0.5 cup Cherry tomatoes

1 tbsp Fresh parsley

1 tsp Lemon zest

1 tbsp Lemon juice

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 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 shallot and garlic to the skillet, sautéing for 1-2 minutes until fragrant and translucent.

• 4

  Stir in the Calabrian chili paste and halved cherry tomatoes, cooking for 3 minutes until the tomatoes begin to soften and release their juices.

• 5

  Add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper; cook for 2 minutes per side until pink and opaque.

• 6

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

• 7

  Add the lemon juice, lemon zest, fresh parsley, and reserved pasta water to the pan.

• 8

  Toss everything together over medium-low heat for 1 minute until the sauce coats the pasta evenly, then serve immediately.