Most women have their chocolate and sweets cravings. I somehow haven’t had much of a sweet tooth since I was a kid. What is wrong with me, you ask? Good question. I’ve wondered the same thing. My downfall? Pasta. If I could have it for every meal, I would. There are endless ways to cook with it and it just gives that delicious satisfaction that only carbs can give. And with the carbs usually come some creamy and cheesy sauce.
I have, however, slowly and sadly come to realize that I need to reduce my pasta intake. It’s not like I exercise in any way, shape or form, so I don’t really have an excuse for it. It’s the one big flaw in my otherwise balanced and healthy (for the most part) diet. Well, that and cheese. But reducing my cheese intake will never be an option. Ever.
Here’s a delicious almost-but-not-really-guilt-free Greek yogurt penne rosa with shrimp I am in love with. The Greek yogurt gives it that great creamy texture without the added guilt of a total cream sauce. It makes a great substitute for my whipping cream infused Alfredo sauce that I am
sort of really trying to reserve for special occasions. The only problem is trying to only make this every other week, instead of every day week.
(Please excuse the poor quality of the photo… my pretty camera purchase has been delayed indefinitely until a) this job situation sorts itself out, and b) I upgrade my TV… I don’t think they even come as small as the one I have anymore.)
Greek Yogurt Penne Rosa with Shrimp
Adapted from: Back To Her Roots
375 – 500g penne pasta
3 tbsp olive oil
4-6 cloves garlic, minced
12-16 shrimp, deveined and peeled, tails on
1 large tomato, chopped
3 large handfuls fresh spinach
3 heaping tbsp tomato paste
1/2 cup plain Greek yogurt, 2% or fat-free (I used 2%)
1/4 cup half and half cream (milk/water/broth would work)
1 tbsp brown sugar
1 tsp red chili flakes
1 tsp paprika
2 tsp cumin
1 tsp pepper
1/2 tsp salt
Parmesan to serve, grated
- Boil a pot of water and add pasta, and cook according to package directions.
- Meanwhile, combine oil and garlic in a large pan over medium-high heat. Add shrimp and cook on both sides until meat is no longer translucent. Remove shrimp from pan and set aside.
- In the same pan, combine the remaining ingredients. Stir until sauce begins to bubble.
- Drain pasta. Combine pasta and shrimp with sauce.
- Serve with Parmesan.