NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

1.5 oz Whole wheat linguine

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Lemon juice

0.5 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, peel and devein the shrimp, then pat them dry with a paper towel.

• 3

  In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.

• 4

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

• 5

  Cook the shrimp for 2 minutes per side until they turn pink and opaque, then stir in the lemon juice and lemon zest.

• 6

  Reserve 2 tablespoons of the pasta cooking water, then drain the linguine.

• 7

  Add the cooked linguine and reserved water to the skillet, tossing everything together for 1 minute to coat the pasta in the garlic sauce.

• 8

  Garnish with freshly chopped parsley and serve immediately.