The semester is over, so it's officially summer! The weather, however, hasn't quite realized this. We had scalding hot, sunny days in the last weeks of school, yet the past two days have been gray, cloudy, and rainy. UGH. This calls for some yummy, comforting food! If I'm stuck inside with gross weather, I might as well be enjoying myself. Enter, this dish! It has pasta, creamy tomato sauce, garlicky mushrooms, and juicy shrimp. Sooo good, and the indulgent creaminess of whole thing might make you feel guilty... except it's actually pretty guilt-free. Heck yeah! Food that tastes good while still being pretty good for you is my favorite!
The combination of mushrooms and shrimp is definitely unusual, but somehow it just works! It's almost like a poor-woman's version of surf and turf in pasta form. I initially found this recipe on Pinterest, but as a much richer dish full of butter and heavy cream. I decided to use a tomato sauce base instead, and keep the richness by mixing in a little Greek Yogurt cream cheese instead of the heavier options. I kept the flavor but cut out the calories! This pasta dish is so easy and fast yet totally satisfying and appropriate for guests. Make this asap!
Creamy Shrimp and Mushroom Pasta
Ingredients
- 1 box penne {or other small pasta}
- 1 15 oz can tomato sauce
- 2-3 tablespoon Greek Yogurt cream cheese
- 2 cloves of garlic finely chopped
- 1 cup mushrooms thinly sliced
- 12-18 shrimp peeled and de-veined
- 1 teaspoon granulated sugar
- 2 tablespoon olive oil
- salt and pepper as needed
Instructions
- First, prepare the pasta. Put a large pot of water on high heat to boil, and cook the pasta according to package directions.
- While the pasta cooks, prepare the sauce. In a medium nonstick pot, heat up 1 tablespoon of olive oil and garlic over medium-high heat. Add in the sliced mushrooms, and cook them until golden brown and softened.
- Add in the can of tomato sauce, sugar {counterbalances the acidity}, and some salt and pepper. Add in the Greek Yogurt cream cheese, and stir everything together.
- Turn the heat down to low, cover the pot, and let the sauce simmer for a few minutes.
- In a nonstick pan, heat up the remaining tablespoon of olive oil on medium heat. When the oil is shimmering, add in the shrimp, and season with salt and pepper. Cook for 2-3 minutes, then flip and finish cooking.
- Finally, plate the dish! Divide the pasta evenly in bowls, top with the mushroom sauce, then top with the shrimp. Serve immediately and enjoy!
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