NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.5 oz Whole wheat linguine

1 tsp Extra virgin olive oil

1 tbsp Calabrian chili paste

2 cloves Garlic

1 cup Baby spinach

0.5 whole Lemon

1 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 whole wheat linguine according to package directions until al dente.

• 2

  Reserve 2 tablespoons of the pasta cooking water, then drain the noodles and set aside.

• 3

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

• 4

  Sauté for 1 minute until fragrant, then add the shrimp to the skillet in a single layer.

• 5

  Season the shrimp with sea salt and black pepper, cooking for 2-3 minutes per side until pink and opaque.

• 6

  Stir in the baby spinach and allow it to wilt slightly from the residual heat of the pan.

• 7

  Add the cooked linguine and reserved pasta water to the skillet, tossing everything together with tongs to coat the noodles.

• 8

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