Heart-Healthy Shrimp in Creamy Sauce
Indulge in a guilt-free delight with this Heart-Healthy Shrimp in Creamy Sauce recipe that's as nutritious as it is flavorful! Featuring succulent shrimp sautéed in heart-friendly olive oil and paired with a velvety, low-fat Greek yogurt-based sauce, this dish delivers a satisfying creaminess without sacrificing health. The addition of fresh dill, Dijon mustard, and a splash of lemon juice gives the sauce a bright, tangy twist, complemented by hearty whole grain pasta and vibrant baby spinach for a complete, nutrient-packed meal. Ready in just 30 minutes, this quick and easy recipe is perfect for busy weeknights while catering to your heart-conscious goals. Serve it up for a wholesome, restaurant-quality dish that's sure to impress. Keywords: heart-healthy shrimp recipe, creamy shrimp pasta, low-fat dinner idea, nutritious shrimp dishes, quick healthy meals.
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Recipe Information
Ingredients
- 400 grams Shrimp, peeled and deveined
- 1 tablespoon Olive oil
- 3 cloves Garlic, minced
- 1 cup Low-sodium vegetable broth
- 1 cup Low-fat Greek yogurt
- 2 tablespoons Lemon juice
- 1 tablespoon Cornstarch
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh dill, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 100 grams Baby spinach
- 200 grams Whole grain pasta, cooked
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Increase the heat to medium-high and add the shrimp. Cook for 3-4 minutes until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, pour the low-sodium vegetable broth and bring it to a simmer.
In a small bowl, whisk together the Greek yogurt, lemon juice, cornstarch, and Dijon mustard until smooth.
Stir the yogurt mixture into the simmering broth, continuously whisking to prevent lumps. Cook for 2-3 minutes until the sauce begins to thicken.
Add the chopped dill, salt, and black pepper to the sauce, stirring well.
Return the cooked shrimp to the skillet, along with the baby spinach. Cook for another 2-3 minutes until the spinach wilts and the shrimp are heated through.
Toss the shrimp and sauce with the cooked whole grain pasta until well coated.
Serve immediately, garnished with additional dill if desired.
Nutrition Facts
Calories |
1129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 811 mg | 270% | |
| Sodium | 2357 mg | 102% | |
| Total Carbohydrate | 104.7 g | 38% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 30.3 g | ||
| Protein | 130.4 g | 261% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 526 mg | 40% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1817 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
