NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1.5 oz dry linguine

1 tbsp extra virgin olive oil

3 cloves garlic

0.25 tsp red pepper flakes

1 tbsp 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 dry linguine until al dente, reserving 2 tablespoons of pasta water before draining.

• 2

  Heat the extra virgin olive oil in a large skillet over medium heat and sauté the minced garlic and red pepper flakes until fragrant, about 1 minute.

• 3

  Add the shrimp to the skillet in a single layer, seasoning with sea salt and black pepper, and cook for 2 minutes per side until they turn pink and opaque.

• 4

  Pour in the lemon juice and add the lemon zest, stirring to create a light sauce that coats the shrimp.

• 5

  Toss the cooked linguine into the skillet with the shrimp, adding the reserved pasta water to help the sauce emulsify and cling to the noodles.

• 6

  Remove from heat and stir in the fresh chopped parsley before serving in a warm bowl.