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    Creamy Garlic Pasta with Shrimp & Vegetables

    High Protein Egg-FreeNut-FreeMediterraneanMiddle EasternSeafoodDinner
    Creamy Garlic Pasta with Shrimp & Vegetables
    High Protein Egg-FreeNut-FreeMediterraneanMiddle EasternSeafoodDinner
    about 8 cups
    Active 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)

    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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