1 ½Cupsskim milkunsweetened almond milk or coconut milk (not canned) work too
1CupGreek yogurtplain
Salt and pepper to taste
1lbsshrimppeeled and deveined
1smallyellow oniondiced
2clovesgarlicminced
2Cupsbaby spinach
½Cupcherry tomatoessliced
½Cupparmesan cheese
Instructions
Heat 2 Tbsp oil in a large pan oven medium heat. Add the garlic and fry until fragrant. Add shrimp and cook until just cooked (pink in color). Set aside.
Add the onion and cook until transparent (around 3 minutes). Add the tomatoes and cook for 2 minutes. Add the remaining oil and the cornstarch and stir. Cook for 1 more minute.
While whisking, add in broth and milk. Let it simmer and thicken whisking constantly. Remove from fire and mix in the Greek yogurt. Stir in the parmesan cheese, baby spinach and salt and pepper.