Friday, May 18, 2012

Pink Sauce with Shrimp and Broccoli

With the weather warming and no AC, I look at my oven with distaste. During the warmer months, I usually look for recipes that can be made quickly and will not heat the whole house while cooking. This is one of them.

I love pink sauce. It is my favorite! What I don't like is the heavy cream that pink sauces call for. Most recipes call for 1-1.5 cups of heavy cream and pouring that much heavy cream into my food gives me the heebie-jeebies. I was interested in substituting yogurt for the heavy cream. Cassie at had a recipe that sounded delicious. I tweaked it a bit for my own taste and it was super tasty.

This recipe makes A LOT of food. It was like the never-ending pasta bowl at the Olive Garden. Using plain Greek yogurt instead of heavy cream really cuts down on the fat. I did use a bag of peeled and deveined shrimp so this recipe could not be made easier.  I had some broccoli in the house and used that instead of spinach. Since I love me some spinach and pasta I will have to add it next time.

Pink Sauce with Shrimp and Broccoli
Adapted from

one 1 lb box of angel hair (my favorite) or spaghetti or your favorite pasta
1 tbsp of olive oil
4 cloves of garlic, minced
1/4 tsp of red pepper flakes
1 can of sliced mushrooms or 8oz container of button mushrooms, sliced
16 oz bag of raw medium shrimp, peeled and deveined
1 can of diced tomatoes
1 1/2 cup your favorite marinara sauce (or more if you like more saucy)
1/2 cup of 0% plain Greek yogurt
the florets of one medium head of broccoli, boiled for 5 minutes and drained.
salt and pepper to taste
grated Parmesan cheese


Cook pasta according to the directions.
Heat oil in a large pan. Saute garlic and red pepper flakes until garlic softens, about 2 minutes. Add mushrooms and saute for 2 minutes or 5 minutes if using fresh. Add tomatoes and shrimp and cook until shrimp is opaque. Turn heat to low. Add marinara sauce and broccoli and allow to heat through. Add yogurt and mix well. Season with salt and pepper. Pour over pasta. Top with grated Parmesan cheese.

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