Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons olive oil (divided)
  • 1 teaspoon kosher salt (divided)
  • 1 lb sweet potatoes (or butternut squash, spralized)
  • 1 lb shrimp (peeled and deveined (I used 41/50 medium shrimp))
  • 1/4 teaspoon red pepper flakes
  • 1 clove garlic
  • 1/2 cup nonfat plain Greek yogurt
  • 1/4 cup honey
  • 1 cup crumbled blue cheese
  • 1/2 cup toasted chopped walnuts (I baked them in the oven while it was preheating)

Instruction

  • Preheat oven to 400°F. Toss sweet potato noodles with 1 Tablespoon olive oil and 1/2 teaspoon salt. Place on a baking sheet and bake for 10 minutes. Remove from oven and set aside.
  • While the sweet potatoes are in the oven, season the shrimp with 1/2 teaspoon salt, red pepper flakes and garlic.
  • Heat a large skillet over medium high heat and add the olive oil.
  • Add the shrimp and cook for about 2-3 minutes until they start to turn pink. Turn the shrimp and cook for another minute or two.
  • Stir in the the Greek yogurt and honey and toss to coat.
  • Add sweet potato noodles, blue cheese, and walnuts to the pan, and toss gently to mix.