– Shrimp and Penne Pasta with Homemade Alfredo Sauce –
We all know and thank the Italians for their grand contribution to the food world, Pasta! It´s an ingredient that is celebrated and enjoyed throughout the entire world. Sometimes, there´s just nothing better than a plate of pasta, it´s loaded with flavor, easy to make, and fills our tummies with goodness. Now, some pasta dishes are healthier than others, take for example the classic shrimp and penne pasta with alfredo sauce, in its original version, it is loaded with calories and fat, and seriously, you feel like a bloated balloon after you eat it…lol. However, it´s one of my all time favorite pasta dishes ever, so I started working on making this dish in a much healthier version, where I wouldn´t feel like a ¨bloated balloon¨ after I ate it. Well, sure enough, after a couple of test run recipes I figured it out, and it´s now a huge hit in my household, and without the guilt 🙂 Watch the video below on how to make this healthier (and tastier in my opinion) shrimp and penne pasta with homemade alfredo sauce or print out the recipe card below. Salud!
Watch the Video Below on How to Make Shrimp and Penne Pasta with Homemade Alfredo Sauce
Shrimp and Penne Pasta with Homemade Alfredo Sauce
Ingredients
- 2 Cups Whole Wheat Penne Pasta
- 12 Jumbo Shrimp (peeled and deveined)
- 1 Clove of Garlic
- 1/2 Cup White Wine
- 1 Cup Greek Yogurt
- 1/8 Cup Shredded Manchego Cheese
- 3 Tbsp Extra Virgin Spanish Olive Oil
- Fresh Parsley
- Smoked Paprika
- Sea Salt
- Freshly Cracked Black Pepper
Instructions
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Fill a large stock pot half way with water, season the water with sea salt and extra virgin Spanish olive oil and heat it with a high heat
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Meanwhile, finely mince 2 cloves of garlic and set aside
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Season 12 jumbo shrimp that have been peeled and deveined with sea salt, freshly cracked black pepper and a pinch of smoked paprika
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Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil
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Once the oil get´s hot, add the shrimp to the pan and cook between 1 1/2 to 2 minutes per side and set aside
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Using the same pan with the same heat add the finely minced garlics to the pan, mix with the oil and add 1/2 cup of white wine, simmer for 5 minutes and then turn off the heat and let it cool off
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Once the water begins to boil in the stock pot, add 2 cups of whole wheat penne pasta into the pot and cook for exactly 9 minutes, then drain and set aside
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Add 1 cup of Greek yogurt to the pan with the garlic and white wine, shred about 1/8 cup of queso Manchego, season with sea salt and freshly cracked black pepper and mix everything together
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Heat the pan with a LOW heat and add the pasta and shrimp to the pan, mix everything together until well mixed and cook for about 5 minutes
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Transfer the pasta into 2 plates, garnish with fresh parsley and serve
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Enjoy!
Recipe Notes
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