Fill a large stock pot half way with water, season the water with sea salt and extra virgin Spanish olive oil and heat it with a high heat

Meanwhile, finely mince 2 cloves of garlic and set aside

Season 12 jumbo shrimp that have been peeled and deveined with sea salt, freshly cracked black pepper and a pinch of smoked paprika

Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil

Once the oil get´s hot, add the shrimp to the pan and cook between 1 ½ to 2 minutes per side and set aside

Using the same pan with the same heat add the finely minced garlics to the pan, mix with the oil and add ½ cup of white wine, simmer for 5 minutes and then turn off the heat and let it cool off

Once the water begins to boil in the stock pot, add 2 cups of whole wheat penne pasta into the pot and cook for exactly 9 minutes, then drain and set aside

Add 1 cup of Greek yogurt to the pan with the garlic and white wine, shred about ⅛ cup of queso Manchego, season with sea salt and freshly cracked black pepper and mix everything together

Heat the pan with a LOW heat and add the pasta and shrimp to the pan, mix everything together until well mixed and cook for about 5 minutes

Transfer the pasta into 2 plates, garnish with fresh parsley and serve