NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 oz whole wheat linguine

1 tbsp extra virgin olive oil

3 cloves garlic

0.25 tsp red pepper flakes

2 tbsp dry white wine

1 tbsp fresh lemon juice

1 tsp lemon zest

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 whole wheat linguine according to package directions until al dente.

• 2

  While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.

• 3

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until the garlic is fragrant but not browned.

• 4

  Increase the heat to medium-high and add the shrimp in a single layer, seasoning them with sea salt and black pepper.

• 5

  Cook the shrimp for 2 minutes per side until they turn pink and opaque, then remove the shrimp from the pan and set aside.

• 6

  Pour the dry white wine and lemon juice into the skillet, scraping up any browned bits from the bottom, and simmer for 2 minutes to reduce slightly.

• 7

  Return the shrimp to the pan along with the cooked linguine, lemon zest, and fresh parsley.

• 8

  Toss everything together thoroughly until the pasta is well-coated in the sauce and serve immediately.