This has a nice subtle heat that will call to mind shrimp fra diavolo. Made with whole wheat pasta, spinach and a creamy sauce of fire-roasted tomatoes and non-fat Greek yogurt, it packs a healthy punch that will keep you feeling fuller longer. Tons of great protein and flavor in here!
- 1 package whole wheat penne
- 1/3 cup 0% Greek yogurt (I used Fage)
- 1 can fire-roasted tomatoes, such as Muir Glen
- 4 cups fresh spinach (eyeball it to your taste)
- frozen shrimp, deveined and without tails (about 1 cup)
- small jar of marinara sauce or tomato soup
- 4 garlic cloves, minced
- pinch of red pepper flakes (add more if you like heat!)
- salt and pepper to taste
- olive oil for the pan
- parmesan, shaved, for topping
In a good-sized skillet, heat a couple swirls of olive oil over medium heat until warm. Add the garlic and red pepper flakes (more or less to your taste) until the garlic begins to soften but hasn’t browned. Meanwhile, put a pan of water on to boil for the penne.
Once the garlic and red pepper flakes are ready, add the tomatoes to the pan with salt and pepper. You can also use fresh tomatoes, chopped (about 2 medium tomatoes, or 1/2 a pound). Cook about 5 minutes.
Turn up the heat to medium-high, and add the shrimp. Next, add the spinach until it starts to wilt. You might, like me, find yourself wanting to add more once you see how much it wilts down.
Cook for a few minutes, until the spinach have just wilted and the shrimp are pinkish and see-through. Add the cooked penne, the Greek yogurt (adding more from the container to taste, if you like it) and then add either the marinara sauce or a splash of tomato soup (I thought of this in a pinch) to loosen the sauce.
Stir until it is well mixed, taste for seasoning and desired thickness, and top with grated parmesan cheese. Divide into pasta bowls and serve warm. Voila!
Inspiration for this recipe came from Back To Her Roots. I only altered one thing in the original recipe: Mark hates mushrooms, so I omitted them.