About Kirby's Healthy Cooking

Welcome! My name is Kirby Miller and I am a home chef, self taught cook, lover of reading food blogs and cookbooks, teacher of in home healthy cooking classes, and a writer of my own healthy recipes. Along with this I am also a wife to a wonderful husband, a mom of two dogs, and a Kindergarten teacher!

Thursday, March 14, 2013

Pasta with Vodka Sauce and Shrimp

Mike and I celebrated our two year anniversary by renting a little (very little!) garage apartment in Galveston. It was fun and we had a great time together but, not the best time to go to the beach!! On Sunday it was about 40 degrees and pouring raining! We wanted to get out of the garage apartment so we went to eat lunch at a restaurant on the sea wall and then went to go see the new OZ movie. Our plan was to cook dinner on Sunday night so we went and bought fresh shrimp on the pier. This is the best shrimp I have ever had!! It tasted so fresh. Mike even taught me how to peel and devein shrimp.
This is a great recipe for a romantic night in or to make for a dinner party. Serve with some warm french bread to soak up the extra yummy sauce!

Pasta with Shrimp and Vodka Sauce

Serves 2

2 ½ cups whole wheat bow-tie pasta
1 large can Multiglen or other good organic whole tomatoes
½ cup vodka
1 cup plain greek yogurt
2 garlic cloves, minced
2 teaspoons red pepper flakes
4 cups spinach
2 tbsp extra virgin olive oil
½ cup chopped fresh basil
¼ cup parmesan cheese
¼ tsp salt
1/3 lb. shrimp – peeled and deveined


Rinse and pat dry the shrimp, set aside. In a large skillet heat the olive oil on medium low heat. Add the minced garlic and sauté for 3 minutes. Add the red pepper flakes and sauté for another minute. Now add the shrimp and cook for 3-4 minutes on each side.

Remove shrimp from skillet and set aside. Add the whole can of tomatoes with their juices. Break up the tomatoes with a spoon so they will be easier to blend. Let cook for a few minutes and then pour into a large bowl and use an immersion blender to break up the tomatoes until smooth. Put the sauce into a pan, add vodka, cover, and simmer for 5 minutes. Stir in the greek yogurt and continue to simmer.

Meanwhile, cook the pasta al dente and drain.

To cook the spinach, use a large skillet and add either extra virgin olive oil or water. Cook on low until wilted.

Mix the pasta, shrimp, spinach, and sauce together. Serve and top with parmesan and basil.

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