NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.25 oz Brown rice linguine

0.5 tbsp Extra virgin olive oil

1 tbsp Calabrian chili paste

2 cloves Garlic

0.5 cup Cherry tomatoes

1 cup Baby spinach

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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 olive oil in a large skillet over medium heat and add the minced garlic and Calabrian chili paste.

• 3

  Add the shrimp and halved cherry tomatoes to the skillet, sautéing for 3-4 minutes until the shrimp are pink and opaque.

• 4

  Stir in the baby spinach and cook until just wilted, then add the cooked linguine and lemon juice to the pan.

• 5

  Toss everything together with sea salt and black pepper, then serve immediately topped with fresh chopped parsley.