25 Minutes 
4 people
By Doreen Colondres
A refreshing delicious pasta, that makes you feel like your indulging in a rich cream of peppers but without the calories is hard to find. That’s why instead of using cream, milk or butter I’ve used greek yogurt, it’s healthier and gets us out of our routine. Use yogurt that’s 2% low fat or semi-skimmed, your always going to need a little bit of fat to maintain taste and consistency. Make sure the preserved peppers you use are either roasted or “piquillo” peppers, this will guarantee better flavor. If you wish to you can substitute the shrimp for chicken, fish or scallops, they will all taste great! As for the type of paste, whichever you prefer will work great as well. Bon Appetit!
What you need to have:
For the pasta and shrimp:
- 1 lb of fettucini
- 1 1/2 lb of medium sized fresh, clean shrimp
- 1 cup of parsley, chopped small
- 6 garlic cloves chopped small
- 1/4 cup of olive oil
- Salt and pepper to taste
For the sauce:
- 14 oz. of low fat greek yogurt
- 4-5 roasted or “piquillo” preserved peppers
- 2 garlic cloves
- Juice from 1 lemon
- Salt and pepper to taste
What you need to do:
- Boil water with salt in a deep pot, once it’s boiling add the pasta and cook for 10 minutes or until it’s al dente.
- Meanwhile, with a hand blender or regular blender, combine all the ingredients for the sauce. Taste for salt and pepper and add more if needed. Leave aside.
- In a medium pan at med-high temperature add the olive oil and sauté the garlic for 1 minute.
- Add the shrimp, add a pinch of salt and pepper and cook for two minutes on one side. Turn them over, add salt, pepper and parsley, cook for 1 more minute and take them from the heat.
- Drain the pasta, add a few drops of oil and let it cool for 2-3 minutes.
- Then, mix in the sauce and serve immediately with the shrimp on top. Make sure you serve right away, this is a sauce to enjoy one it’s made. It’s not a recipe to eat reheated.
