Lemon Garlic Shrimp & "Creamy" Pasta

One of the things we struggled with the most was not being able to eat out. Eating truly low fat, or fat free, in a restaurant setting is basically impossible. Creamy pasta with shrimp — it sounds like something on a restaurant menu, not a cholestasis-safe, low-fat dinner. The trick is fat-free Greek yogurt mixed with starchy pasta water. It makes a sauce that actually clings to the noodles. We use Banza because the extra protein helps, but any pasta works. The whole thing takes 25 minutes.

Instructions

1. Cook the Banza pasta according to package directions. Before draining, reserve about 1/2 cup of pasta water.
2. While the pasta cooks, heat a non-stick skillet over medium-high heat. Add the shrimp and garlic with a splash of water. Cook for 2–3 minutes per side until the shrimp are pink and curled.
3. Add the drained pasta to the skillet with the shrimp. Squeeze the lemon juice over everything.
4. Remove from heat. Stir in the fat-free Greek yogurt, adding pasta water a splash at a time until you reach the consistency you want.
5. Season with salt and pepper. Garnish with fresh parsley.

Notes

The pasta water is the secret here. The starch makes the yogurt sauce cling to the noodles instead of sliding off. Banza pasta adds extra protein and fiber compared to regular pasta. Any short pasta shape works — rotini and penne hold the sauce well.