Ingredients:
8 oz (about 2 cups) whole wheat penne pasta (or a lower-carb alternative)
8 oz large shrimp, peeled and deveined
1 tsp olive oil
2 cloves garlic, minced
2 cups fresh spinach
1 cup reduced-fat shredded cheese (such as reduced-fat cheddar or mozzarella)
1/2 cup fat-free plain Greek yogurt
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
Crushed red pepper flakes for a little heat (optional)
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Instructions:
Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove the cooked shrimp from the skillet and set them aside.
In the same skillet, add the minced garlic and cook for about 1-2 minutes until fragrant.
Stir in the fresh spinach and cook until it wilts, about 2-3 minutes.
In a mixing bowl, combine the reduced-fat shredded cheese, fat-free plain Greek yogurt, grated Parmesan cheese, and season with salt and black pepper. You can also add a pinch of crushed red pepper flakes if you want a little heat.
Add the cooked penne pasta to the skillet with the wilted spinach and return the cooked shrimp to the skillet as well.
Pour the cheese and yogurt mixture over the pasta, shrimp, and spinach. Stir everything together until the pasta and shrimp are coated in the creamy cheese sauce.
Heat the mixture for another 2-3 minutes, allowing everything to heat through.
Serve the Cheese Shrimp Penne Pasta & Spinach hot.
W-W Points (Approximate per Serving):
The points can vary based on ingredients and portion sizes, but it’s roughly 8 W-W points per serving when divided into 4 servings.
