Thursday, October 4, 2012

{recipe} penne rosa with shrimp.

i love to cook and bake, but lately i have been doing very little of it.

last night, i decided to change that and ended up making a delicious dinner and baking some amazingly deadly treats.

both will be added to my regular rotation, because not only were they tasty but they were super easy. so easy in fact, i was able to puppy wrangle and make both since the hubby was at happy hour (jealous).

i am a huge fan of any and every type of seafood, especially when it involves throwing it over pasta and calling it a meal. this recipe for penne rosa with shrimp first caught my eye because of the healthy ingedients, i just couldn't imagine it being amazing, good yes, but amazing no. also, the limited prep made it a prefect meal for a weeknight, and matt never turns his nose up at pasta. to keep the hubby happy though i did go with regular pasta not whole wheat, i don't mind the difference but he isn't a fan. if i was to make it again, i would use whole wheat pasta to see if he notices a huge difference.

in my opinion their is nothing more satisfying than a home cooked meal to end the work day! enjoy!

Serves: 6
12 ounces penne pasta (or favorite)
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
8 ounces button mushrooms, sliced (i used canned and drained the water)
2 medium tomatoes (about 1/2 lb.) chopped
Salt and pepper, to taste
4 cups fresh spinach
16 ounces medium raw shrimp, peeled and deveined
3/4 cup marinara sauce
6 ounces 0% plain Greek yogurt
1/4 cup grated parmesan cheese

1. Cook pasta according to package directions. Drain and set aside.
2. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
3. Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water.
4.  Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.
5. Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Add parmesan cheese and continue stirring. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.

{recipe adapted from back to her roots}

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