-
1
Preheat oven to 400 F.
-
2
Bring a large pot of water to a boil.
-
3
Cook pasta as directed on the package.
-
4
When done, drain it and set aside.
-
5
Meanwhile, in a Dutch oven or large pot, heat 1 1/2 teaspoons of olive oil over medium.
-
6
Add half of the diced onion and saute until beginning to soften, about 2 minutes.
-
7
Add 1 1/2 teaspoons garlic, 1 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
-
8
Saute 2-3 minutes more.
-
9
Turn heat to medium high.
-
10
Add red peppers (or other frozen vegetables of your choice) and continue to cook until fully heated through, about 5 minutes.
-
11
Remove the mixture from the pan and set aside.
-
12
Return the pot over medium heat.
-
13
Add 1 1/2 teaspoons olive oil, remaining onion and remaining garlic.
-
14
Cook until onions soften slightly, about 2 minutes.
-
15
Add prepared pasta sauce and diced tomatoes (one can drained and the second can with all the liquid).
-
16
Turn up heat until mixture begins to bubble, stirring frequently.
-
17
Reduce heat to a gentle simmer.
-
18
Stir in milk.
-
19
Continue to simmer, stirring occasionally until sauce thickens, about 10 minutes.
-
20
Meanwhile, place shrimp on a large rimmed baking sheet.
-
21
Drizzle with remaining 1 1/2 teaspoons of olive oil and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, tossing shrimp to coat as needed.
-
22
Roast in preheated oven, just until pink and no longer translucent, 8-10 minutes.
-
23
Remove from oven.
-
24
Once sauce has thickened, add remaining 1 teaspoon red pepper flakes.
-
25
Stir in Greek yogurt until combined.
-
26
Stir in spinach.
-
27
Add peppers and shrimp and stir until heated through.
-
28
Last, add prepared pasta, stirring to coat evenly with sauce.
-
29
Serve topped with grated Parmesan cheese as desired.
