NUTRITION

SERVINGS

INGREDIENTS

1.5 oz whole wheat fettuccine

6 oz raw shrimp

1 tsp extra virgin olive oil

2 cloves garlic

0.5 cup plain non-fat Greek yogurt

2 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat fettuccine according to package directions until al dente.

• 2

  Reserve 0.25 cup of the starchy pasta water before draining the noodles.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the shrimp and minced garlic for 2-3 minutes until the shrimp are pink and opaque.

• 4

  Season the shrimp with sea salt and black pepper, then stir in the fresh baby spinach until it just begins to wilt.

• 5

  In a small bowl, whisk the room-temperature Greek yogurt with the reserved pasta water to create a smooth, tempered base.

• 6

  Reduce the skillet heat to low and add the cooked pasta and the yogurt mixture, tossing constantly to coat without boiling the sauce.

• 7

  Stir in the grated parmesan cheese and lemon juice until the sauce is creamy and clings to the noodles.

• 8

  Garnish with fresh parsley and serve immediately while the sauce is warm and silky.