Creamy Garlic Pasta with Shrimp & Vegetables

High Protein Egg-Free Nut-Free Mediterranean Middle Eastern Seafood Dinner

Creamy Garlic Pasta with Shrimp & Vegetables

High Protein Egg-Free Nut-Free Mediterranean Middle Eastern Seafood Dinner
about 8 cups
Prep time: 30 minutes
Total time: 30 minutes

Description

Toss a garlicky, Middle Eastern-inspired yogurt sauce with pasta, shrimp, asparagus, peas and red bell pepper for a fresh, satisfying summer meal. Serve with: Slices of cucumber and tomato tossed with lemon juice and olive oil.

Directions

  1. Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well.
  2. Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat. Serve sprinkled with pine nuts (if using).

Tips

  • Tip: For the best flavor, toast nuts and seeds before using in a recipe. To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories363 cal
  • Total Fat6.3 g
  • Saturated Fat1 g
  • Cholesterol2 mg
  • Sodium842 mg
  • Carbohydrate Total52.6 g
  • Protein27.7 g
  • Phosphorus598 mg
  • Potassium920 mg
  • Fiber8.6 g
  • Calcium287 mg

Ingredients

  • 6 ounces whole-wheat spaghetti
  • 12 ounces peeled and deveined raw shrimp, cut into 1-inch pieces
  • 1 bunch asparagus, trimmed and thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 cup fresh or frozen peas
  • 3 cloves garlic, chopped
  • 1¼ teaspoons kosher salt
  • 1½ cups nonfat or low-fat plain yogurt
  • ¼ cup chopped flat-leaf parsley
  • 3 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon freshly ground pepper
  • ¼ cup toasted pine nuts, (optional)

Ingredients

  • 6 ounces whole-wheat spaghetti
  • 12 ounces peeled and deveined raw shrimp, cut into 1-inch pieces
  • 1 bunch asparagus, trimmed and thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 cup fresh or frozen peas
  • 3 cloves garlic, chopped
  • 1¼ teaspoons kosher salt
  • 1½ cups nonfat or low-fat plain yogurt
  • ¼ cup chopped flat-leaf parsley
  • 3 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon freshly ground pepper
  • ¼ cup toasted pine nuts, (optional)
  • 6 ounces whole-wheat spaghetti
  • 12 ounces peeled and deveined raw shrimp, cut into 1-inch pieces
  • 1 bunch asparagus, trimmed and thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 cup fresh or frozen peas
  • 3 cloves garlic, chopped
  • 1¼ teaspoons kosher salt
  • 1½ cups nonfat or low-fat plain yogurt
  • ¼ cup chopped flat-leaf parsley
  • 3 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon freshly ground pepper
  • ¼ cup toasted pine nuts, (optional)

Description

Toss a garlicky, Middle Eastern-inspired yogurt sauce with pasta, shrimp, asparagus, peas and red bell pepper for a fresh, satisfying summer meal. Serve with: Slices of cucumber and tomato tossed with lemon juice and olive oil.

Directions

  1. Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well.
  2. Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat. Serve sprinkled with pine nuts (if using).

Tips

  • Tip: For the best flavor, toast nuts and seeds before using in a recipe. To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
© Meredith Operations Corporation. All rights reserved. Used with permission.