NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1.5 oz Whole wheat 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 Fresh parsley

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the linguine according to package directions until al dente, reserving 0.25 cup of pasta water before draining.

• 2

  Season the shrimp with sea salt and black pepper while the pasta is cooking.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the shrimp for 2 minutes per side until pink and opaque, then set aside.

• 4

  In the same skillet, sauté the minced garlic and halved cherry tomatoes for 2 minutes until the tomatoes begin to blister and release their juices.

• 5

  Stir in the Calabrian chili paste and the reserved pasta water, scraping the pan to incorporate all the savory bits.

• 6

  Add the baby spinach to the skillet and toss for 1 minute until just wilted.

• 7

  Return the shrimp and the cooked linguine to the pan, tossing thoroughly to coat every strand in the spicy sauce.

• 8

  Finish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley before serving.