Creamy Shrimp and Eggplant Pasta
Created by: Kalemejules
- 9 oz bag of BGF Chili noodles
- 1 cup eggplant – chopped in half inch cubes
- ½ onion – chopped finely
- about 2 cups defrosted/peeled shrimp
- Tomato sauce
- ¼ cup non-fat greek yogurt
- 2 cups shredded kale
Cook chili noodles in salted water according to packaging.
While pasta is cooking, sauté the onion and eggplant in a large saucepan with 1 tsp of olive oil until both are softened. Add the defrosted shrimp. When the shrimp starts to turn pink add about 1/2-3/4 cup of your favorite tomato sauce (I like Amy’s Kitchen garlic basil). Let this simmer while the shrimp continue to cook – about 4 minutes.
When the shrimp is fully cooked stir in ¼ cup non fat greek yogurt to the sauce mixture. Finally stir in the kale and let simmer while the kale wilts, then remove from heat.
When the pasta done, drain it and add to the large saucepan. If you prefer the sauce to be slightly thinner, add a few spoonful’s of the pasta water. Finally, salt and pepper to taste and top with shaved Parmesan.