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!