NUTRITION

SERVINGS

INGREDIENTS

7 oz Large shrimp

1.5 oz Whole grain linguine

1 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

1 cup Baby spinach

0.5 cup Cherry tomatoes

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  While pasta cooks, pat the shrimp dry with paper towels and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium heat, then add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.

• 4

  Add the shrimp and halved cherry tomatoes to the skillet, cooking for 2-3 minutes until the shrimp are pink and the tomatoes begin to soften.

• 5

  Stir in the baby spinach and cook just until wilted, about 1 minute.

• 6

  Drain the pasta, reserving 2 tablespoons of pasta water, and add both to the skillet along with the lemon juice and lemon zest.

• 7

  Toss everything together over low heat until well combined, then garnish with fresh parsley and serve immediately.