Penne Rosa with Shrimp

Over the weekend, I tried a shrimp pasta recipe that I found on Pinterest. The recipe came from the Back to Her Roots blog. It said in the description that it used Greek yogurt to make it creamy and only 15 minutes to cook, so I decided to try it. I feel like all we eat is chicken, so it was nice to try something different. I love shrimp, but I just don't buy it very often. This was SO delicious and it was healthy. Greg hates mushrooms, so I bought whole mushrooms instead of sliced ones, so he could easily pick them out of his bowl and give them to me! :) We will definitely be having this again. We both loved it and Greg isn't even a big fan of shrimp-but he thought it was delicious. This meal is quick, easy, healthy, and delicious--what more could you ask for?

 

 

 

Ingredients

 

12 ounces whole wheat penne

1 tablespoon olive oil

4 cloves garlic, minced

1 pinch crushed red pepper flakes

8 ounces button mushrooms, sliced

2 medium tomatoes (about 1/2 lb.) chopped

Salt and pepper, to taste

4 cups fresh spinach

10 ounces medium raw shrimp, peeled and deveined

1/2 cup marinara sauce

1/3 cup 0% plain Greek yogurt

Instructions

1. Cook penne according to package directions. Drain and set aside.
2. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
3. Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water.
4. Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.
5. Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve