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Healthy Tuscan Garlic Shrimp Pasta - Light, Creamy, and Full of Flavor

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 ounces whole-wheat or high-fiber linguine (or gluten-free pasta)
  • 1 pound large shrimp, peeled and deveined (tails on or off)
  • 2 tablespoons olive oil, divided
  • 4 cloves garlic, finely minced
  • 1/2 teaspoon red pepper flakes (optional, to taste)
  • 1/2 cup sun-dried tomatoes in olive oil, drained and sliced
  • 1/2 cup low-sodium chicken or vegetable broth
  • 1/2 cup 2% plain Greek yogurt, room temperature
  • 1/2 cup milk of choice (2% dairy or unsweetened almond works well)
  • 2 tablespoons grated Parmesan, plus more for serving
  • 4 cups baby spinach
  • Zest and juice of 1/2 lemon
  • 1 teaspoon Italian seasoning
  • Salt and black pepper, to taste
  • Fresh basil, chopped (for garnish)

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1/2 cup pasta water, then drain.
  2. Season the shrimp: Pat shrimp dry. Toss with a pinch of salt, pepper, and half the Italian seasoning.
  3. Sear the shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side, just until pink and opaque. Transfer to a plate.
  4. Sauté aromatics: Reduce heat to medium. Add remaining 1 tablespoon olive oil, garlic, and red pepper flakes. Cook 30–60 seconds until fragrant, stirring so the garlic doesn’t brown.
  5. Build the sauce base: Add sun-dried tomatoes and broth. Simmer 2 minutes to soften the tomatoes and concentrate flavor.
  6. Make it creamy (the light way): Whisk milk and Greek yogurt together in a small bowl until smooth. Lower the skillet heat to medium-low. Stir in the yogurt mixture, Parmesan, remaining Italian seasoning, lemon zest, and a pinch of salt and pepper. Warm gently, stirring, until slightly thickened, 2–3 minutes. Do not boil.
  7. Add greens: Stir in spinach and cook until just wilted, about 1 minute.
  8. Toss it all together: Add the cooked pasta and shrimp to the skillet. Toss to coat, adding splashes of reserved pasta water as needed to loosen the sauce.
  9. Finish with brightness: Stir in lemon juice and taste. Adjust salt, pepper, or lemon as needed.
  10. Serve: Top with fresh basil and a little extra Parmesan if you like. Serve warm.