Linguine Rosa with Shrimp

Linguine Rosa with Shrimp is healthy, full of protein, whole grains, veggies, and is done in 30 minutes.

Make. This. Recipe.

Is that enough text for this post because it’s all that really needs to be said…

This recipe’s origins come from Cooking with Greek Yogurt by Cassie Johnston (Wholefully). I started with the idea in the book (which is fabulous by the way) and made it into my own.

Linguine Rosa with Shrimp | 30 minutes to delicious healthy and tasty

Linguine Rosa with Shrimp was a huge hit at my house! This recipe is healthy (full of protein, whole grains, veggies, and the creaminess is from Greek yogurt), it comes together in about 30 minutes, and it tastes amazing. My husband was so sad when the leftovers were gone the next day at lunch. Fast, healthy, and amazingly tasty, now you just can’t beat that!

If you are trying to eat a little more healthy and clean then this is a great place to start because it’s just an all around great recipe. And it’s fancy enough that you could even serve this on a special occasion or to guests. Valentine’s Day is just around the corner.

Tips and Tricks for making Linguine Rosa with Shrimp:

  • Cook the pasta according to package directions, cooking it for the least amount of time recommended. You want it to be al’dente which means to be a little firm to the bite.
  • You’ll know when the shrimp is cooked because the exterior will be pink with red tails and the flesh slightly opaque.

How long should I cook mushrooms?

Cook mushrooms until they start to release their moisture, typically about 5 minutes.

Linguine Rosa with Shrimp | 30 minutes to delicious healthy and tasty


Linguine Rosa with Shrimp

  • Author: Melissa Griffiths-Bless this Mess
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: Serves 6 1x


Linguine Rosa with Shrimp is healthy, full of protein, whole grains, veggies, and is done in 30 minutes.



  • 12 ounces whole wheat Linguine
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 pinch crushed red pepper flakes
  • 8 ounces button mushrooms, sliced
  • 1 15-ounce can petite diced tomatoes, with the juice
  • 4 cups fresh baby spinach
  • 10 ounces medium raw shrimp, peeled and deveined
  • 1/2 cup marinara sauce
  • 2/3 cup plain Greek yogurt
  • 1/4 cup grated parmesan cheese


  1. Cook the pasta according to package directions, cooking it for the least amount of time recommended. You want it to be al’dente. When the pasta is done cooking drain it and set it aside.
  2. Heat a large skillet over medium heat. Add the olive oil and the garlic and cook until the garlic starts to smell good, about 1 minutes.
  3. Add the red pepper flakes, mushrooms, and diced tomatoes to the skillet. Cook until the mushrooms start to release their moisture, about 5 minutes. Add the baby spinach and stir to combine. Bring the mixture to a light simmer and add the shrimp. Cooke for 3-4 minutes, stirring often, until the shrimp is cooked through. It’ll turn a creamy whitish pink when cooked.
  4. Remove the pan from the heat and and add the marinara and then the Greek yogurt, stir to combine. Add the cooked pasta and stir to combine. The hot sauce will reheat the pasta, but if you need to put it back on the burner, over medium-low heat, for a minute or two to reheat the pasta then you can.
  5. Serve the dish right away with the additional Parmesan on top.

  • Category: Dinner
  • Method: Stove-Top
  • Cuisine: Italian


  • Calories: 395
  • Sugar: 8.8g
  • Sodium: 359.7mg
  • Fat: 8.8g
  • Carbohydrates: 53.5g
  • Protein: 26.5g
  • Cholesterol: 90.4mg

Keywords: Pasta, 30 Minute Meal, Shrimp, Dinner

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deb c

Since this used some of the “I refuse to eat ingredients” on his list, a bit of camouflaging was necessary. Spinach was cut to 2 cups and was chiffonaded(he then thought it was basil…oh hahahaha), the mushrooms were chopped up fine(I don’t like the texture of shrooms either so fine was perfect, all flavor, no texture) and the yogurt was premeasured and hidden in a bowl(oh its sour cream I said). We both thought this was really good! I didn’t get as much sauce as your picture…..probably because I had to short change the mushrooms a wee bit….they didn’t last long enough and some were scary! Added salt…..a must in life! I have permission to make Shrimp Rosa again!!!! Yippeeee!! Goes perfectly with your Parmesan Focaccia too!!!!!

Steffanie Mohan Dilts

I almost didn’t try this recipe because it looked so decadent, but I’m pleased to say it was light and delicious. I found myself wanting to add a little salt and lemon juice, though. Excellent dish. =)

I’m referring to the Linguine Rosa recipe, not the Pepperoni Pizza Lasagna Roll ups.


Sounds amazing! Do you have the calorie count for this recipe?


I was wondering the same thing

Candace @ Cabot

Hard to imagine how a dish that is so elegant can be so healthy and easy to prepare. This goes to the top of the rotation! I’m eager to share it with our Cabot Facebook friends.

This looks so delicious Melissa! It was so fun getting to know you this past weekend!!


Any suggestions for replacing the mushrooms? And do you still think it’d be good with chicken?


That looks delicious enough to temp me into trying shrimp again!

Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.