Shrimp Penne Rosa
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 298.1
- Total Fat: 5.4 g
- Cholesterol: 38.5 mg
- Sodium: 272.2 mg
- Total Carbs: 44.8 g
- Dietary Fiber: 5.7 g
- Protein: 19.0 g
View full nutritional breakdown of Shrimp Penne Rosa calories by ingredient
Number of Servings: 7
Ingredients
-
12 ounces whole wheat penne
1 tbsp. olive oil
4 cloves garlic (minced)
1/2 tsp red pepper flakes
8 ounces button mushrooms (gills removed and minced)
2 large tomatoes (about 1/2 lb.) (chopped)
4 cups fresh baby spinach
10 ounces large raw shrimp (peeled and deveined if not already)
1/2 cup lowfat marinara
1/2 cup low fat/fat free plain greek yogurt
1/4 cup grated parmesan cheese (to garnish)
salt and pepper to taste
Directions
1. cook penne according to box directions (drain and set aside)
2. In a large skillet heat EVOO on med high heat and saute garlic and red pepper flakes about 2 minutes until softened.
3. Add minced mushrooms, and tomatoes. Season with salt and pepper and cook until tomatoes begin to break down.
4. Turn heat to med high and add raw shrimp. Cook until shrimp begin to curl and are pink and opaque.
5. Remove from heat. Add spinach and cover until spinach begins to wilt.
6. Return sauce to low heat and stir in greek yogurt, pasta sauce, and penne and toss to coat completely.
7. garnish with parmesan cheese
Serving Size: makes 8 1-cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user CAMPBELH.
2. In a large skillet heat EVOO on med high heat and saute garlic and red pepper flakes about 2 minutes until softened.
3. Add minced mushrooms, and tomatoes. Season with salt and pepper and cook until tomatoes begin to break down.
4. Turn heat to med high and add raw shrimp. Cook until shrimp begin to curl and are pink and opaque.
5. Remove from heat. Add spinach and cover until spinach begins to wilt.
6. Return sauce to low heat and stir in greek yogurt, pasta sauce, and penne and toss to coat completely.
7. garnish with parmesan cheese
Serving Size: makes 8 1-cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user CAMPBELH.