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. Source: EatingWell Magazine, May/June 2010

EatingWell Test Kitchen



  • 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.

Nutrition Facts

403 calories; 6.2 g total fat; 1.2 g saturated fat; 181 mg cholesterol; 1323 mg sodium. 878 mg potassium; 54 g carbohydrates; 10.2 g fiber; 14 g sugar; 35.9 g protein; 3629 IU vitamin a iu; 75 mg vitamin c; 260 mcg folate; 325 mg calcium; 4 mg iron; 141 mg magnesium; 1 mg thiamin;

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