NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

1 oz Brown rice linguine

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 tbsp Calabrian chili paste

0.5 cup Tomato puree

1 cup Baby spinach

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a 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-high heat.

• 3

  Season the shrimp with sea salt and black pepper, then add them to the skillet and sear for 2 minutes per side until pink and opaque.

• 4

  Add the minced garlic and Calabrian chili paste to the skillet, stirring constantly for 1 minute until fragrant.

• 5

  Pour in the tomato puree and simmer the sauce for 3 minutes to allow the flavors to meld and the sauce to thicken slightly.

• 6

  Drain the linguine and add it directly to the skillet along with the baby spinach.

• 7

  Toss everything together for 1 minute until the spinach is wilted and the pasta is well-coated.

• 8

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