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      1. About Kidney Disease
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      1. Home
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      4. Creamy Garlic Pasta with Shrimp & Vegetables

      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
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      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.
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