NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.5 oz Linguine

0.25 cup Plain Greek yogurt

1 tsp Extra virgin olive oil

3 clove Garlic

1 cup Baby spinach

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Boil a pot of salted water and cook the linguine until al dente. Reserve 1/4 cup of pasta water before draining.

• 2

  In a large skillet, heat the olive oil over medium heat and sauté the minced garlic and red pepper flakes until fragrant.

• 3

  Add the shrimp to the skillet, seasoning with sea salt and black pepper, and cook for 2-3 minutes per side until pink and opaque.

• 4

  Stir in the baby spinach until just wilted, then remove the skillet from the heat.

• 5

  In a small bowl, whisk the Greek yogurt and lemon juice together, then slowly stir in the reserved pasta water to create a thin, smooth sauce.

• 6

  Pour the yogurt mixture over the shrimp and spinach, add the cooked linguine, and toss everything together until well-coated.

• 7

  Garnish with fresh parsley and serve immediately.