Thinly slice 4 cloves of garlic, roughly chop ½ of an onion, cut 1 red bell pepper into ½ inch by ½ inch squares and cut ½ a zucchini into half shapped moons that are a ¼ inch thick, also reserve 12 jumbo shrimp (peeled & deveined) that have been patted dry with paper towels and seasoned with sea salt & black pepper

Heat a large fry pan with a medium-high heat and add in a ¼ cup of extra virgin olive oil, after 2 minutes add in the shrimps and cook for 45 seconds per side, then remove the shrimps from the pan and transfer to a bowl, cover with foil paper

Using the same pan with the same heat, add in the chopped onions and sliced garlics, mix with the olive oil, 1 minute later add in the cut bell pepper and cut zucchini, continue to mix everything with the olive oil, 3 minutes later add in one 15 oz can of diced tomatoes, pinch in ½ tsp saffron threads and season with sea salt & black pepper, mix everything together until well combined, then add in a generous 1 ½ cups of cold water and season the water with a little sea salt, once it comes to a boil add in 2 cups of penne pasta and give it a quick mix so everything is evenly divided

About 8 minutes after adding the pasta and most of the water has incorporated into the pasta, add the cooked shrimps back into the pan, place a lid on the pan and lower the fire to a low-medium heat, after simmering for about 4 minutes turn off the heat, remove the lid, add in 1 cup of Greek yogurt at room temperature and season the yogurt with black pepper, gently mix together until everything is well combined, sprinkle with some freshly chopped parsley and serve at once, enjoy!