Creamy Garlic Pasta with Shrimp & Vegetables

Rating: 3.4 stars
80 Ratings
  • 5 star values: 7
  • 4 star values: 51
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 14

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2010

Gallery

Read the full recipe after the video.

Recipe Summary

total:
30 mins
Servings:
4
Nutrition Profile:
Low-Calorie
High Fiber
High Calcium
Bone Health
Healthy Aging
Healthy Immunity
Healthy Pregnancy
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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

Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.

To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring, until fragrant, 2 to 4 minutes.

Nutrition Facts

Serving Size: about 2 cups
Per Serving:
361 calories; protein 28g; carbohydrates 53.3g; dietary fiber 10.2g; sugars 13.6g; fat 5.6g; saturated fat 1g; cholesterol 109mg; vitamin a iu 3525.6IU; vitamin c 74.7mg; folate 255.3mcg; calcium 292.1mg; iron 3.8mg; magnesium 127.6mg; potassium 826.8mg; sodium 948.7mg; thiamin 0.6mg.
Exchanges:

2 1/2 starch, 1 vegetable, 1/2 low-fat milk, 3 lean meat
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Reviews (79)

Read More Reviews
80 Ratings
  • 5 star values: 7
  • 4 star values: 51
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 14
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 1 stars
02/15/2013
A waste of good shrimp and veggies If you feel like purchasing and preparing some great ingredients and then ruining them make this recipe. Literally anything other than this sauce would make this a better dish. Chocolate syrup ice cream or Mountain Dew would have made a better sauce. One suggestions if you plan on making this for dinner make sure you have a dinner reservation at a local restaurant for later that night. Gross!! Pros: Shrimp and veggies are great ingredients Cons: Worst sauce I have ever tasted Read More
EatingWell User
Rating: 1 stars
03/04/2014
Don't waste your time The sauce was awful! We rinsed off the veggies shrimp and pasta to salvage something edible. The sauce tasted like sour chalk. I cook with yogurt very frequently and thought this would be good but I was so very wrong. Pros: Good veggie and shrimp mix Cons: Sauce Read More
EatingWell User
Rating: 4 stars
10/30/2011
A great concept. My main advice grill the shrimp the peppers (before slicing) and the asparagus. Really! Read More
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EatingWell User
Rating: 3 stars
08/03/2013
Great except for the tangy off-taste of the sauce I am a registered dietitian and I loved the idea of this recipe but agree with many comments that the flavor is a bit too tangy and the texture too runny. I used plain Greek yogurt instead (personalrd.com) and the result was much better! Pros: Lots of veggies lower fat than alfredo sauce Cons: tangy off-taste Read More
EatingWell User
Rating: 4 stars
10/30/2011
Do not waste your Asparagus on this recipe! Make the sauce as described but cook your shrimp and bellpeppers together separately add them to the pasta and the sauce at the end. Grill sautee or broil your asparagus separately and serve it as a side. You don't need peas at all. Keep the asparagus separate and you really have a five star recipe! Read More
EatingWell User
Rating: 4 stars
10/30/2011
It was edible but I didn't like the flavor of the sauce all that much. It was quite easy to make but I wouldn't make it again. Read More
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EatingWell User
Rating: 4 stars
10/30/2011
I used Greek yogurt without any problems. I also used shrimp that was already cooked and I just rinsed under cool water to defrost. Really good recipe that my husband and I loved! Read More
kpvestal
Rating: 1 stars
05/03/2012
So sour! We hated this recipe because the greek yogurt made it way too sour. I will not be making this again! Pros: Nothing Cons: Too sour and no one liked it! Read More
EatingWell User
Rating: 4 stars
10/29/2011
I really liked this! My husband was thrilled with it until I told him (when he was finished) that it was made with yogurt not cream;) I sauteed the pepper shrimp with some garlic as others suggested and would definitely recommend it. Omitted the asparagus only because I didn't have any. My 12 year old didn't care much for it while my 2 year old inhaled the pasta! It was even better the second day! Read More
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