Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 8 oz high-protein pasta (chickpea, lentil, or protein-fortified wheat)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small shallot, finely diced
- 1/2 cup sun-dried tomatoes (packed in water or drained from oil)
- 2 cups fresh baby spinach
- 1/2 cup low-sodium chicken broth or reserved pasta water
- 1/2 cup plain non-fat Greek yogurt (at room temperature)
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the protein pasta according to the package instructions until al dente. While the pasta cooks, pat the shrimp dry with paper towels and season them lightly with salt, pepper, and half of the Italian seasoning. Before draining the pasta, reserve about half a cup of the starchy pasta water; you might need this to thin the sauce later.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set them aside on a plate. In the same skillet, add the minced garlic and diced shallots. Sauté for 1-2 minutes until fragrant. Add the sun-dried tomatoes and cook for another minute to release their oils.
- Reduce the heat to low. Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Stir in the Greek yogurt, Parmesan cheese, remaining Italian seasoning, and red pepper flakes. Whisk constantly until the sauce is smooth and creamy. Add the fresh spinach and stir until it wilts. Finally, add the cooked pasta and shrimp back into the skillet. Toss everything together, adding a splash of the reserved pasta water if the sauce is too thick. Garnish with fresh parsley and serve immediately.
- Cook Time: 25 minutes