Somethin new for dinner

I wanted to whip up something yummy for dinner last night. I have tons of shrimp, lots of frozen broccoli and a bottle of white wine that I had been meaning to use in a recipe (it had been open to long to drink). I looked a recipe that I had made a few months ago and I tweaked it a little (by adding broccoli and greek yogurt for some creaminess). I used this recipe as a base and then just changed things around to my liking.

Shrimp and pesto pasta

• 1 box whole wheat pasta (I used penne)
  
• 1 bag frozen broccoli
• 1/4 cup prepared pesto
• 2 teaspoons extra-virgin olive oil
• 1 pound raw shrimp, (21-25 per pound), peeled and deveined
• 1 clove garlic crushed
  
• 1 cup dry white wine
• Freshly ground pepper, to taste
• 6 oz greek yogurt (optional)
  

1. Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions specify. Stir in pesto and yogurt and cover to keep warm.
2. Heat oil in a large skillet over medium heat. Add garlic and broccoli, stirring until broccoli is no longer frozen. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp to the pasta; toss to coat. Season with pepper and serve immediately.

I have made this recipe without the greek yogurt and it was delicious! Truly yummy! I added the greek yogurt in hopes it would make the sauce a little creamy. Well, it kinda did...but it also kinda curdled because I added it to the sauce pan instead of stirring it in the pasta along with the pesto.