Preparation time: 10 mins
Cooking time: 15 minutes
6 oz pasta of your choice, uncooked
1 lb unpeeled medium size FRESH or FROZEN shrimp
1 tablespoon margarine
2 cloves garlic, minced
1/2 cup dry white wine
1/4 cup water
1 tablespoon cornstarch
3/4 cup nonfat yogurt
1 teaspoon fresh lemon juice
Salt to taste
Pepper to taste
Dash of white pepper (optional)
Dash of white vinegar (optional)
additional 1/2 cup of water (optional for shrimp stock)
1 tablespoon parsley (garnish)
- For a faster cook, consider using fresh pasta and pre-cooked shrimp.
- I used spinach linguini for extra color and nutritional value.
- I used frozen shrimp, with shells and already deveined. This not only saved me time from de-veining, but was less expensive (YMMV) and can keep in the freezer a bit until ready. If you decide to go the frozen route, you WILL need the vinegar and white pepper to help neutralize any unwanted (but harmless) freezer taste/smells that might have lurked on the shrimp.
- Flash-chilling shrimps in the freezer will make for a crisper shrimp when cooked.
- If you do not have any lemons on hand, you can use 1/2 teaspoon of white vinegar for acidity (but won't add any lemony flavor).
- If you want a creamier sauce, omit the cornstarch, and use 1/2 cup strained Greek yogurt instead of 3/4 cup plain yogurt.
1. Cook pasta according to package directions. Omit salt and oil. Drain and transfer to serving platter (keep warm)
2. Peel and de-vein FRESH shrimp. Place shrimp in a bowl, and pop it in the freezer.
2. If shrimps were FROZEN, quickly run under cool water to quickly par-defrost. (*DON'T use warm-hot water to defrost! This will make the shrimps soggy.*) Deshelling under tap might help to loosen shells, defrost, and clean all at once. Set aside thawed shrimps in bowl and splash with a dash of white vinegar and dash of white pepper. Mix and rub in well. Pop in freezer.
2a. (Optional: SHRIMP-SHELL BROTH:
Set shrimp shells aside. In a small sauce pot, bring additional 1/2 cup of water and shrimp shells to low-boil. Take care not to boil over, this can happen quickly with too high heat! Set aside on lowest flame to keep warm.)
3. Heat margarine in nonstick skillet over medium-hi heat until melted. Add garlic, cook, stirring for 1 minute. Add wine, bring to boil, and cook 3 minutes.
4. While wine-garlic mix is cooking, combine 1/4 cup of water with cornstarch. Stir in yogurt, blend well. (as mentioned in the comments, substitute Greek yogurt and omit cornstarch if you want it creamier, and not just "thicker"). Add yogurt mixture to skilled and cook, stirring for 3mins or until thick and bubbly.
5. Stir in lemon juice, salt, and pepper.
6. Stir in shrimp; cook 2 minutes or until shrimp are pink. (Optional: Add shrimp-shell stock slowly to thin out or add more briney flavor.)
7. Top pasta with shrimp-wine sauce mixture, and garnish with parsely.