- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach leaves
- 1/2 cup low-fat plain Greek yogurt
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
- In a large skillet, heat olive oil over medium-high heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the peeled and deveined shrimp to the skillet. Cook for 2-3 minutes per side or until they turn pink and opaque.
- Stir in the cherry tomatoes and cook for an additional 2 minutes until they start to soften.
- Add the fresh spinach leaves to the skillet. Stir and cook until the spinach wilts.
- In a small bowl, whisk together the low-fat plain Greek yogurt and grated Parmesan cheese until well combined.
- Pour the yogurt and cheese mixture over the shrimp and vegetables in the skillet. Stir to coat everything evenly.
- Season the dish with salt and black pepper to taste. Adjust the seasoning as needed.
- Cook for an additional 2-3 minutes until the sauce thickens slightly.
- Optional: Garnish with chopped fresh parsley.
- Serve the creamy garlic shrimp over cooked whole wheat pasta, cauliflower rice, or zucchini noodles.
- Optional: Serve with lemon wedges on the side.
WW Points (Approximate per Serving):
The points can vary based on ingredients and portion sizes. For a typical serving size, it’s 6 WW points,