penne rosa with shrimp

Posted on Mar 20, 2012 in Food

Penne Rosa with Shrimp

I’ve been holding out on you guys. For a few weeks now, I’ve been stockpiling recipes so I could have some fun yumminess to share while I was chillaxing on the beach this week. I felt particularly guilty about holding onto this one because it had all the elements of my favorite kind of recipe: supremely easy, speedy, delicious and healthy. But think of it is my gift in exchange for disappearing for a week. I go hang out on the beach for a week and you get a delicious recipe. Fair trade, right?

Okay, maybe not. But this is still a good one!

The inspiration for this weeknight pasta dish actually comes from my eternal laziness. My office is directly above a Noodles and Company restaurant and more often than not, laziness wins out when I need lunch and I just make the quick trip down there to grab a real-food lunch. A lot of times I get their Med Salad (so yum!) but sometimes, when I’m feeling a bit decadent, I’ll go for their Penne Rosa. Unfortunately, the regular size of that dish clocks in at almost 900 calories! I usually get the small size, which is still over 400 calories and always leaves me hungry an hour or so later.

I knew I could do better than that, so I came home and whipped up my own version. Mine uses thick, creamy Greek yogurt in place of the heavy cream used by Noodles and Company. I also added some plump shrimp to help up the protein factor without adding a lot of calories. More protein means this dish keeps me full for a lot longer than the Noodles and Company version. And it clocks in at a light and healthy 375 calories per serving (which is a similar size to the restaurant regular portion). Plus a whopping 20 grams of protein per plateful!

Babyface said this was his favorite pasta dish I’ve ever made (and I’ve made quite a few). I take that as high praise!

Oh, and the best part? Start to finish: ready in 15 minutes. Yeah. You need to make this.

Penne Rosa with Shrimp

by Cassie Johnston

Prep Time: 5 minutes

Cook Time: 10 minutes

Makes: 6 servings

 

 

Ingredients

  • 12 ounces whole wheat penne
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 pinch crushed red pepper flakes
  • 8 ounces button mushrooms, sliced
  • 2 medium tomatoes (about 1/2 lb.) chopped
  • Salt and pepper, to taste
  • 4 cups fresh spinach
  • 10 ounces medium raw shrimp, peeled and deveined
  • 1/2 cup marinara sauce
  • 1/3 cup 0% plain Greek yogurt
  • 1/4 cup grated parmesan cheese

Instructions

  1. Cook penne according to package directions, omitting salt and fat. Drain and set aside.
  2. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
  3. Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water.
  4. Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.
  5. Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.
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140 Comments

  1. Can somebody tell me how much a serving of this is? PLEASE!!

    • 1.5 cups is a serving. I measured it out myself.

  2. This was absolutely delicious! I was worried about experimenting with greek yogurt since it is so tart but you would never be able to tell it had yogurt in it. The yogurt was an excellent substitute for the cream–so many less calories and much more nutritious! My mom eats like a bird and she ate more than I did! She even had seconds which is a very rare ocassion! I can’t wait to make it again!

    • I thank you for your comment. I am usually worried about using greek yogurt as a substitute but your comment has me pretty excited to try this recipe. :-)

  3. My boo & I LOVED this dish very healthy, simple, and not too heavy. You’ve blessed us with one to add to the menu!! THANX CASSIE !

  4. This dish is sooo satisfying and tasty! I was really worried about trying the greek yogurt in cooking (not the biggest fan), but I tried anyway. And I am so glad that I did. It didn’t take long to put this dish together and I added a little extra spinach. Perfect, definitely going to have this again soon! Thank you for sharing this great recipe!

  5. What marinara sauce do you use?

    • Whatever is on sale, usually. We aren’t picky!

  6. I love the penne rosa from noodles and comp!
    Thank you for the healthy makeover recipe.
    Any suggestions for more veggies to add in?

  7. Does anyone know the calorie count per serving or recipe?

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