A healthy twist on a simple pasta dish. I’m always looking to shake things up in the kitchen by experimenting with ingredients of various textures and flavors. I tend to make this dish quite often and wanted to re-create it while not going overboard. I’ve decided to utilize an item i use often and adore – the lovely Greek yogurt. I knew it would give a positive result in what i was looking for to mimic the texture of added creaminess without adding the bad fats or excessive calories. This ingredient enhanced the flavors as well as the rich velvety creaminess that i enjoy. This totally hit the spot! Mmmmm!!

 

Yogurt the simple super food. Greek yogurt is more than just a grab-n-go snack when you have a very productive day ahead, or very little time and you tummy starts to rumble. This item is loaded with good for you protein ( this yogurt doubles the protein than regular types), a tasty source of calcium ( promotes bone, teeth, heart and better nerve function), it’s indulgent and so versatile. A wonderful item to incorporate into your homemade salad dressing, baked goods, smoothies, and so much more. The more often you can utilize fresh healthy food in your meals, the healthier you feel from the inside out. Give yogurt a try.

 

 

SERVES: 2-4

 

INGREDIENTS:

1 pound of preferred pasta

2 tbsp organic unsalted butter

1 tbsp olive oil

1-2 cups shrimp, fresh or frozen

8 ounces mushrooms, sliced

2 garlic cloves, peeled and minced

1/2 cup half and half

2 tbsp Greek plain yogurt

1/2 tsp parsley, dried or fresh

sea salt, to taste

black pepper, to taste

 

INSTRUCTIONS:

Bring a heavy bottom pot to a boil with a pinch of salt. Add the pasta; let cook on recommended cooking time. Drain and rinse under cold water. Set aside.

In a large saucepan, on medium heat, melt the butter and add the mushrooms; let cook for 2-3 minutes, or until soft. Add the garlic; let cook for 2-3 minutes until fragrant. Stirring often. Don’t let it burn. Keep a good eye on it. Remove from the stove and set aside.

In another saucepan, saute the shrimp in olive oil and pinch of salt; let cook a few minutes on each side.

Remove shrimp from the saucepan and combine with the mushroom mixture.

Bring to a low medium heat. Add the cream; stir to combine. Then, add the yogurt; stir well. Keep an eye on it. Let cook for about 3-4 minutes, or until it thickens slightly.

Remove from heat. Place cooked pasta on serving plates and top with the shrimp and mushroom cream sauce. Garnish with Parmesan cheese and fresh herbs. Serve. Enjoy.

 

 

NUTRITIONAL VALUE: Calories 570; Total Fat 12g; Cholesterol 128mg; Sodium 279; total Carbohydrates 70; Dietary Fiber 8.6g; Sugars 2g; Protein 30g; vitamin A6%; calcium 12%; vitamin C 4% and iron 40%. This dish is high in niacin, phosphorus, selenium and very high in vitamin B6.

 

 

 

 

 

Comments