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Creamy Garlic Pasta with Shrimp & Vegetables
Creamy Garlic Pasta with Shrimp & Vegetables
78 Reviews
From: EatingWell Magazine, May/June 2010
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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 6 ounces whole-wheat spaghetti
- 12 ounces peeled and deveined raw shrimp (see Note), 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 (see Tip; optional)
Preparation
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Active
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Ready In
- 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.
- 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).
- 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.
- Serving size: about 2 cups
- Per serving: 361 calories; 6 g fat(1 g sat); 10 g fiber; 53 g carbohydrates; 28 g protein; 255 mcg folate; 109 mg cholesterol; 14 g sugars; 0 g added sugars; 3,526 IU vitamin A; 75 mg vitamin C; 292 mg calcium; 4 mg iron; 949 mg sodium; 827 mg potassium
- Nutrition Bonus: Vitamin C (125% daily value), Vitamin A (71% dv), Folate (64% dv), Calcium (29% dv), Iron (22% dv)
- Carbohydrate Servings: 3½
- Exchanges: 2½ starch, 1 vegetable, ½ low-fat milk, 3 lean meat
Reviews 78
September 21, 2016
By: Romana Vaska
Great recipe! Recommend adding Parmesan To it and swapping parsley for coriander! Will definitely do it again!
August 28, 2016
By: Namandad
Too bland, needs more spices or something to combat the overpoweringly bland taste of the yogurt. Or better yet, find a different recipe.
May 05, 2016
By: EatingWell User
Add more pasta
This recipe works well with a full pound of pasta + 1 cup of pasta cooking water. With those changes it made 4 very tasty dinner servings.
Pros: Delicious, fresh, easy
Cons: Ratios are off
July 26, 2015
By: haffastrider
Fresh, light, and reminiscent of the Mediterranean.
I loved this dinner, my family loved this dinner, and guests loved this dinner.
After some of the reviews, I made the sauce and TASTED it first before I put it on the shrimp and vegetables just in case I didn't like it. That was not a problem as I like tart and lemony food. And it very definitely reminded me of light dinners in Italy and Greece.
I also thought the peas were actually a great addition, as they offset a bit of that tartness.
I made fresh grated Parmesan and ground pepper available, as well.
Pros: Very quick, lovely taste, filling, and satisfies pasta cravings
June 07, 2015
By: EatingWell User
The sauce is weird but not terrible. I wouldn't make it again.
April 28, 2015
By: EatingWell User
refreshing and yummy
I have always loved a white rich cream sauce but am trying to be a bit healthier. This is such a refreshing tangy pasta. Its great hot or cold. After reading comments I used regular yogurt instead of low fat. Do NOT use greek yogurt, it is much thicker and the sauce will not turn out perfect and creamy. My boyfriend loved it. I will definitely make again. I thought it had lots of flavor, was different, and delicious!
April 15, 2015
By: EatingWell User
I love this recipe - amazing the difference we all have in taste
Wow - upon reading the repeated reviews for this I'm surprised - this is one of my favorite recipes - I love the tart flavor. Perhaps it is important to make with good pasta and like one reviewer said - regular yogurt - not low fat - I love the freshness.
Pros: easy and quick to make
June 03, 2014
By: EatingWell User
Good with a few tweaks
The reason there are so many complaints about the sauce flavor is because low fat or fat free yogurt is just so wrong. Use real yogurt people! Look at the difference in calories between reduced fat yogurt and the good stuff. Not a big difference. And look at all the ingredients you can't pronounce in the low fat yogurt. You don't want that in your bod. For this recipe I use plain goat yogurt and it's awesome. Any plain whole yogurt would be good! You might be tempted to try with Greek yogurt, but don't! (It's too thick to make nice creamy sauce.)
I use whatever veggies I have on hand like sugar snap peas and broccoli rabe. I added some shallots to the sauce too. So so good!
Cons: Use better yogurt!
March 04, 2014
By: EatingWell User
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
