Calling all pesto fans! Combine our Greek yogurt with spinach over pasta and add in some garlicky shrimp for a seriously good recipe. With bright green basil leaves, fresh garlic, crunchy pine nuts and cheesy Parmesan shreds, this dish will delight your dinner guests. Garlicky Shrimp over Pasta with Spinach Yogurt Pesto Go to recipes By Stonyfield American Main Dishes Pasta Spring Valentine's Day Father's DayCalling all pesto fans! Combine our Greek yogurt with spinach over pasta and add in some garlicky shrimp for a seriously good recipe. With bright green basil leaves, fresh garlic, crunchy pine nuts and cheesy Parmesan shreds, this dish will delight your dinner guests. Ready In: 45 minutes Level: Easy Prep: 30 minutes Cook: 15 minutes Yields: 4 servings Print RecipeIngredientsFor the Pasta with Spinach Yogurt Pesto1 1/2 c baby spinach leaves3/4 c fresh basil leaves (tightly packed )1/2 c toasted pine nuts1 Tbsp fresh lemon juice1/2 tsp lemon zest1/2 c freshly grated Parmesan cheese1/2 c Stonyfield Organic Whole Milk Plain Greek Yogurt1/2 c extra virgin olive oil3/4 tsp kosher salt1/2 tsp Freshly ground black pepper12oz bag organic rotini, mostaccioli & shells pasta mix4 cloves garlic (coarsely chopped) For the Shrimp1 c all purpose flour2 Tbsp paprika1/4 tsp cayenne pepper32 shrimp (cleaned & deveined)1/4 c unsalted butter5 cloves garlic (minced)1 pinch kosher salt1/8 c white winedirectionsStep 1Combine garlic, spinach, basil, pine nuts, lemon juice and zest in the bowl of a food processor or a blender and process until finely chopped, scraping down the sides of the bowl once or twice. With the motor running on low, add the parmesan cheese and yogurt, then the olive oil in a slow, steady stream. Scrape mixture into a small bowl and season with salt and pepper. Cover with plastic and refrigerate for up to 3 days, until ready to use.Step 2Bring a large pot of salted water to a boil and cook pasta until al dente, following the directions on the box. Reserve a 1/2 cup of cooking liquid. Drain pasta and return to pot, tossing with the yogurt pesto. If pasta looks too dry, add reserved cooking liquid, 1 tablespoon at a time, to moisten.Step 3In a small bowl, whisk together the flour, paprika and cayenne pepper. Roll the shrimp pieces in the flour mixture, making sure to coat each one. Heat a sauté pan to medium-high heat and add the butter and chopped garlic. Cook both for about one minute, then carefully add the flour-coated shrimp to the pan. Sprinkle some salt over the shrimp pieces. Turn the shrimp over after 3 minutes. Cook for another 3 minutes and then carefully pour the white wine around the shrimp. Stir a bit, and continue to cook, until the garlic on the shrimp is golden brown (don't overcook).Step 4Divide pasta among four dishes, topping each with eight shrimp, and serve immediately.