Ingredients: (4 servings)
1 lb Shrimp, shelled and deveined
4 oz uncooked whole wheat spaghetti
3 to 4 tbsp Olive oil, divided
3 cloves of garlic, sliced thin
4 green onions, sliced thin
2 small tomatoes, diced or grape tomatoes, halved
1 tbsp low fat yogurt
Coarse salt & ground pepper
Fresh basil leaves, torn into small pieces.
Cook pasta according to package directions.
Meanwhile, in a large skillet, combine olive oil and garlic, on medium low heat, until fragrant.
Add onions and sauté until tender. Add shrimp, tomatoes and season with salt & pepper to taste. Cook for about 2 to 3 minutes depending on the size of your shrimps.
Turn off the heat and add the tbsp of yogurt. Mix well.
Drain pasta and keep about ½ cup of the boiling water.
Add pasta to the skillet and toss with the other ingredients. Add more of the boiling water if needed.
The last step is to add fresh basil and serve.
I didn’t add any cheese because the sauce was creamy enough with the yogurt.