NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 oz brown rice linguine

1 tbsp Calabrian chili paste

1 tsp extra virgin olive oil

2 cloves garlic

1 tbsp fresh parsley

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cherry tomatoes

1 tbsp shallot

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, reserving 1/4 cup of the pasta water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat.

• 3

  Add the minced shallot and cook for 2 minutes until translucent, then stir in the minced garlic and halved cherry tomatoes.

• 4

  Stir in the Calabrian chili paste, sea salt, and black pepper, cooking for another minute until the tomatoes begin to soften and release their juices.

• 5

  Add the shrimp to the skillet in a single layer, searing for 2-3 minutes per side until they are pink and opaque.

• 6

  Pour in the lemon juice and the reserved pasta water, stirring gently to emulsify into a light, glossy sauce.

• 7

  Add the cooked linguine to the skillet and toss everything together until the noodles are thoroughly coated in the spicy sauce.

• 8

  Garnish with fresh chopped parsley and serve immediately while hot.