Tomato Penne With Shrimp: A Creamy Pasta Sauce Without All the Fat
Fact: I love pasta. If you follow my blog then you probably already know this by now. I have no shame in admitting to eating plain noodles topped with butter and Parmesan cheese and calling it dinner. Pasta tends to get a bad rap because its full of all the good stuff like carbohydrates with creamy sauces and lots of butter. Of course not all pasta dishes are this way and here is a perfect example of a rich and creamy sauce without all the fat. Comforting, healthy and easy enough for a simple weeknight dinner this dish will have the whole family coming back for more.
Image: Courtesy of Key Ingredients
Creamy Tomato Penne with Shrimp
Makes 6-8 servings
1 box whole-wheat penne pasta
1 pound peeled deveined shrimp
Salt and pepper to taste
One 45-ounce jar of your favorite marinara sauce (I used Old World Ragu)
Sprinkle of crushed red pepper
Two 6-ounce containers nonfat Greek yogurt
1/2 cup grated Parmesan, plus more for topping
1 tablespoon basil
Bring a large pot of water to a boil and cook pasta according to the directions on the box. Drain noodles.
While the penne is cooking, season the shrimp with salt and pepper and sauté in a large skillet.
Meanwhile heat the marinara sauce and crushed red pepper in a saucepan. Cook the sauce, stirring occasionally, until slightly thickened, about 5 minutes. Remove the pan from heat.
In a medium bowl, add the Greek yogurt and 1/2 cup of the marinara sauce and mix well. Pour the yogurt mixture into the saucepan with the rest of the marinara sauce.
In a large bowl, pour sauce over the drained penne. Add basil, Parmesan cheese, and shrimp. Mix well.
Optional: Sprinkle with additional cheese