NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.5 oz Angel hair pasta

1 tbsp Extra virgin olive oil

3 cloves Garlic

1 cup Baby spinach

1 tbsp Fresh parsley

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the angel hair pasta according to package instructions 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 aroma is fragrant.

• 4

  Increase the heat slightly and add the shrimp to the pan, seasoning with sea salt and black pepper.

• 5

  Cook the shrimp for 2 to 3 minutes per side until they are pink, opaque, and fully cooked.

• 6

  Stir in the baby spinach and cook for 30 seconds until the leaves are just wilted.

• 7

  Reserve 2 tablespoons of the pasta cooking water, then drain the remaining water from the noodles.

• 8

  Add the cooked pasta, reserved water, lemon juice, and fresh parsley to the skillet with the shrimp.

• 9

  Toss everything together over low heat for 1 minute to allow the sauce to emulsify and coat the pasta strands evenly before serving.