NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

1.5 oz Dry fettuccine pasta

0.25 cup Non-fat plain Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

2 cloves Garlic

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh lemon juice

PREPARATION

• 1

  Cook the fettuccine according to package directions in salted water until al dente; reserve 2 tablespoons of pasta water before draining.

• 2

  While pasta cooks, heat olive oil in a large skillet over medium heat and sauté the minced garlic for 1 minute until fragrant.

• 3

  Add the shrimp to the skillet, seasoning with half of the sea salt and black pepper, and cook for 2-3 minutes per side until pink and opaque.

• 4

  In a small bowl, whisk together the Greek yogurt, grated parmesan, lemon juice, and the remaining salt and pepper.

• 5

  Lower the skillet heat and add the cooked pasta, the yogurt mixture, the reserved pasta water, and the baby spinach.

• 6

  Toss everything together for 1-2 minutes until the spinach is wilted and the sauce creates a velvety coating over the noodles.