Name: Garlic shrimp with creamy spinach pasta
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1/3 cup Protein+ thin spaghetti; 7 oz large shrimp (21-25 count), peeled and deveined; 1 3/4 tsp olive oil; 2 cloves garlic, minced; 2 oz spinach; 3 tbsp nonfat Greek yogurt; 1 1/2 tbsp grated Parmesan cheese; 3/4 tsp salt; 1/2 tsp black pepper; 6 1/3 cups water; 2 tsp lemon juice; 1/2 tsp lemon zest

Instructions

Prep 15 min · Cook 0 min

Bring water and half the salt to a boil in a large pot. Add the pasta and cook for 7 minutes or until al dente. Reserve about 1/4 cup of the pasta water, then drain.
Heat oil in a 12-inch skillet over medium-high heat. Season shrimp with the remaining salt and black pepper. Arrange shrimp in a single layer and cook for 2 minutes.
Flip the shrimp. Add minced garlic and spinach to the skillet. Stir until the spinach is just wilted and the shrimp are pink and opaque, about 1 to 2 minutes. Remove the skillet from the heat and let it rest for 30 seconds. Done when pink and opaque, 145°F.
In a small bowl, whisk the Greek yogurt with 1 tablespoon of the warm reserved pasta water until smooth. Add the cooked pasta, yogurt mixture, Parmesan, lemon juice, and lemon zest to the skillet.
Toss everything together. If the sauce is too thick, add the remaining reserved pasta water a teaspoon at a time until the sauce is creamy and coats the noodles. Do not return the skillet to the heat.

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Ingredients

Instructions

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