Pasta covered in a rich and creamy spinach artichoke sauce, topped with shrimp that's deliciously satisfying
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 2
Author Meme
Ingredients
1teaspoonolive oil
1teaspoonbutter
6ozraw shrimppeeled
¼teaspoonsalt
⅛teaspoonground black pepper
1mediumoniondiced
2clovesgarlicminced
½tablespoonflour
½cupmilknot skim
1cupfrozen chopped spinach
¾cupquartered artichoke heartschopped
¼cupplain Greek yogurt
¼cuppart-skim mozzarella cheeseshredded
3ozspaghettiwhole grain
Instructions
Heat the oil in a medium skillet over medium-high heat. Add the butter. Once the butter melts, add the shrimp to the skillet.
Sprinkle with salt & pepper and all purpose seasoning. Cook for 2-3 minutes per side or until pink; don't overcook. Take out of skillet and set aside.
Add the onions to the skillet and saute for about 5 minutes until softened.
Add in the garlic & flour and stir for 30 seconds.
Slowly pour in the milk while stirring. Let the mixture simmer for about 2 minutes or until it thickens.
Meanwhile, fill a pot with water & bring to a boil. Cook pasta for about 6-8 minutes. Drain but reserve about ¼ cup pasta cooking water.
Add in the spinach when the mixture has thickened a little. Once the spinach is cooked, carefully stir in the artichoke hearts then the yogurt and mozzarella. Turn the heat to very low.
After the pasta is cooked, add some of the cooking water to the sauce mixture to thin it to your desired consistency.
Plate the pasta and top with the sauce & the cooked shrimp. Enjoy!
Notes
*The frozen spinach was from a 16 oz. bag, and there's no need to thaw it before adding it to the skillet*The artichoke hearts are from a 13.75 oz. can of quartered artichoke hearts.