NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1.5 oz whole grain pasta

0.25 cup nonfat Greek yogurt

1 tbsp grated parmesan cheese

2 cloves garlic

1 tsp olive oil

1 tsp ghee

1 slice sourdough bread

1 cup broccoli florets

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole grain pasta according to package directions until al dente.

• 2

  Steam the broccoli florets for 4-5 minutes until tender-crisp and vibrant green.

• 3

  Season the shrimp with half of the sea salt and black pepper, then grill in a pan with olive oil over medium-high heat for 2-3 minutes per side until opaque.

• 4

  Mince one clove of garlic and mix with the ghee; spread onto the sourdough bread and toast in a pan or oven until golden and crisp.

• 5

  In a small bowl, whisk together the Greek yogurt, grated parmesan, lemon juice, dried parsley, and the remaining minced garlic.

• 6

  Reserve 2 tablespoons of pasta water, then drain the pasta and toss it with the yogurt sauce, adding pasta water as needed for a velvety consistency.

• 7

  Top the creamy pasta with the grilled shrimp and serve immediately alongside the steamed broccoli and warm garlic bread.