Name: Garlic shrimp and tomato pasta
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1/3 cup Protein+ thin spaghetti; 7 oz large shrimp, peeled and deveined, patted dry; 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; 4 1/4 cups water; 2 tsp lemon juice; 1/2 tsp lemon zest; 2/3 cup cherry tomatoes, halved

Instructions

Prep 15 min · Cook 5 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. While the pasta cooks, move to the next step.
Heat oil in a 12-inch skillet over medium-high heat while the pasta is still boiling. Season shrimp with the remaining salt and black pepper. Arrange shrimp in a single layer and cook for 2 minutes.
Flip the shrimp. Add halved cherry tomatoes, minced garlic, and spinach to the skillet. Stir until the spinach is just wilted and the tomatoes have softened slightly, about 2 minutes. Reserve about 1/4 cup of the boiling pasta water, then drain the pasta. Done when shrimp are pink and opaque, 145°F.
In a small bowl, whisk the Greek yogurt with 1 tablespoon of the warm reserved pasta water until smooth. Remove the skillet from the heat and let it rest for 30 seconds. Add the cooked pasta, yogurt mixture, Parmesan, lemon juice, and lemon zest to the skillet.
Toss everything together until well combined. 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. Transfer the pasta and shrimp to a plate.

Nutrition

Ingredients

Instructions

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