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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!