It’s that time again for another edition of the Recipe ReDux, the first and only recipe challenge founded by registered dietitians.
This month’s theme is “Sea What You’ve Been Missing”. The challenge was to create an appealing recipe using little fishes or sea vegetables.
I couldn’t decide if this recipe would be considered cheating or not. I mean shrimp are little fishes but it’s really the sauce that’s being reduxed. I never could decide so I went for it, regardless.
Ever since I saw Katherine Martinelli’s take on a light vodka sauce using Greek yogurt I’ve been wanting to try something similar myself. I have a stand-by recipe for a delicious vodka sauce but, mostly, it just stands by. It pains me to add all that heavy cream to an otherwise perfectly healthy sauce.
Greek yogurt turned out to be the perfect substitute for the cream in this dish. The smooth and creamy texture isn’t sacrificed at all and the yogurt even adds protein!
Since plain yogurt is naturally tangy and tart, I did find it necessary to add a touch of sugar to complete the sauce. Believe me, there’s nothing I hate more than a sweet tomato sauce but this one just needed some sweetness to balance out the flavors. Feel free to try it first without and only add sugar to your preference.
Be sure to check the bottom of this page for more fabulously reduxed recipes!
- 1 tablespoon olive oil
- 2 shallots
- 2 large garlic cloves, minced
- 1 35-ounce can whole peeled San Marzano tomatoes, crushed by hand
- ¼ cup chopped fresh basil
- ⅓ cup vodka
- ½ cup Greek yogurt
- salt and pepper to taste
- 1-2 teaspoons sugar (optional)
- 1 pound penne pasta
- Large raw shrimp, peeled and deveined (about 6-8 shrimp per person)
- Put on a large pot of water to boil for the pasta.
- Heat olive oil in a large skillet over medium heat. Saute the garlic and shallots until tender, about 1 to 2 minutes.
- Stir in tomatoes, bring to a simmer and allow to cook for 20 minutes. Stir in vodka and basil and cook 20 minutes more.
- While the sauce simmers, cook the pasta according to package directions.
- Heat a large saute pan with either cooking spray or just a touch of olive oil over medium heat. Sprinkle the shrimp with salt and pepper and cook until they are pink all the way through, about 5 minutes. Set aside.
- Stir yogurt into sauce and cook until heated through. Add salt and pepper to taste. If desired, add 1-2 teaspoons of sugar.
- Toss hot pasta and cooked shrimp together with the sauce and serve.