NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.5 oz Whole wheat linguine

1.5 tsp Extra virgin olive oil

2 cloves Garlic

1 tbsp Calabrian chili paste

0.25 cup Cherry tomatoes

0.5 cup Zucchini

1 tbsp Fresh parsley

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, spiralize the zucchini into thin noodles or use a vegetable peeler to create long ribbons.

• 3

  Heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and Calabrian chili paste, sautéing for 1 minute until fragrant.

• 4

  Add the halved cherry tomatoes and zucchini ribbons to the skillet, cooking for 2-3 minutes until the tomatoes begin to soften.

• 5

  Increase the heat slightly and add the shrimp to the pan. Season with sea salt and black pepper, cooking for 2 minutes per side until pink and opaque.

• 6

  Reserve 2 tablespoons of the pasta water, then drain the linguine.

• 7

  Add the linguine and reserved pasta water to the skillet, tossing everything together to coat the noodles in the spicy oil.

• 8

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