NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

9 oz hearts of palm pasta

0.5 cup non-fat Greek yogurt

1 tbsp extra virgin olive oil

1 tbsp nutritional yeast

1 clove garlic

1 tbsp lemon juice

1 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tbsp fresh parsley

PREPARATION

• 1

  Rinse the hearts of palm pasta thoroughly under cold water in a colander and pat dry with paper towels to remove excess moisture.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Season the shrimp with the sea salt and black pepper, then sear in the skillet for 2-3 minutes per side until pink and opaque.

• 4

  Remove the cooked shrimp from the pan and set aside on a plate.

• 5

  In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.

• 6

  Reduce the heat to low and stir in the hearts of palm pasta, heating through for approximately 2 minutes.

• 7

  In a small bowl, whisk together the non-fat Greek yogurt, lemon juice, lemon zest, and nutritional yeast until smooth.

• 8

  Remove the skillet from the heat source and gently fold in the yogurt mixture and the cooked shrimp, stirring until the noodles are coated in a creamy sauce.

• 9

  Garnish with freshly chopped parsley and serve immediately.