NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 oz dry linguine

1 medium zucchini

1 tbsp Calabrian chili paste

1 tsp extra virgin olive oil

2 cloves garlic

0.5 whole lemon

2 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the linguine according to package directions until al dente.

• 2

  While the pasta cooks, use a spiralizer to turn the zucchini into long noodles.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

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

• 5

  Add the minced garlic and Calabrian chili paste to the skillet, stirring constantly for 30 seconds until the aromatics are fragrant.

• 6

  Drain the linguine, reserving a small amount of pasta water, and add the pasta and zucchini noodles to the skillet.

• 7

  Toss everything together for 1-2 minutes until the zucchini is slightly softened and the sauce coats the noodles evenly.

• 8

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