Finely mince 2 cloves of garlic, finely dice ½ of an onion, grab 2 cups of tightly packed bagged spinach and roughly chop, grab 12 jumbo shrimp that have been peeled and deveined, pat them dry with paper towels and season with sea salt and freshly cracked black pepper, measure out a generous cup of whole wheat penne pasta

Fill a sauce pan a little over half way with water, season generously with sea salt, add a drizzle of extra virgin olive oil and heat with a high heat

At the same time heat a frying pan with a medium heat and add 2 tablespoons of extra virgin olive oil, 2 minutes later add the shrimp into the frying pan and cook for 90 seconds per side, after a total cooking time of 3 minutes remove the shrimp from the pan set aside covered with foil paper to keep them warm, using the same pan with the same heat add the diced onions and minced garlic and mix with the oil, 3 minutes later add a ½ teaspoon of saffron threads, season with sea salt and freshly cracked black pepper and mix together, then add a ¼ cup of white wine and let it simmer

At this point your water should be boiling in the sauce pan, add the whole wheat penne pasta and cook for 9 minutes to get the pasta perfectly al dente or follow the instructions on your pastas package

After simmering the wine for 2 minutes add the spinach, place a lid on the pan and lower the fire to a low heat, 2 minutes later remove the lid, season the welted spinach with sea salt and freshly cracked black pepper, turn off the heat and mix together, after it slightly cools down add ½ cup of Greek yogurt at room temperature, season the yogurt with sea salt and freshly cracked black pepper, add the shrimp back into the pan and mix it together until well combined, once the pasta is cooked, drain it and add it to the pan with the cream sauce and mix it all together until well incorporated, serve immediately, enjoy!