NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Whole grain linguine

7 oz Wild-caught shrimp

2 tsp Extra virgin olive oil

2 cloves Garlic

0.5 cup Cherry tomatoes

1 tbsp Calabrian chili paste

1 tbsp Fresh lemon juice

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

• 3

  Add the minced garlic and halved cherry tomatoes to the skillet, sautéing for 3 minutes until the tomatoes begin to soften and burst.

• 4

  Stir in the Calabrian chili paste and add the shrimp to the skillet in a single layer.

• 5

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

• 6

  Reserve 2 tablespoons of pasta water, then drain the linguine and add it directly to the skillet with the shrimp.

• 7

  Add the lemon juice and reserved pasta water, tossing everything together for 1 minute to emulsify the sauce.

• 8

  Remove from heat, garnish with freshly chopped parsley, and serve immediately.