Creamy Garlic Pasta with Shrimp & Vegetables for Two

Creamy Garlic Pasta with Shrimp & Vegetables for Two

20 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.

Ingredients 2 servings

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  • 3 ounces whole-wheat spaghetti
  • 6 ounces peeled and deveined raw shrimp (see Note), cut into 1-inch pieces
  • ½ bunch asparagus, trimmed and thinly sliced
  • ½ large red bell pepper, thinly sliced
  • ½ cup fresh or frozen peas
  • 2 small or 1 large clove garlic, chopped
  • ½ teaspoon plus ⅛ teaspoon kosher salt
  • ¾ cup nonfat or low-fat plain yogurt
  • 2 tablespoons chopped flat-leaf parsley
  • 1½ tablespoons lemon juice
  • 1½ teaspoons extra-virgin olive oil
  • ¼ teaspoon freshly ground pepper
  • 2 tablespoons toasted pine nuts (see Tip; optional)

Preparation

  • Active

  • Ready In

  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).
  • 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 information

  • Serving size: about 2 cups
  • Per serving: 403 calories; 6 g fat(1 g sat); 10 g fiber; 54 g carbohydrates; 36 g protein; 260 mcg folate; 181 mg cholesterol; 14 g sugars; 0 g added sugars; 3,629 IU vitamin A; 75 mg vitamin C; 325 mg calcium; 4 mg iron; 1,323 mg sodium; 878 mg potassium
  • Nutrition Bonus: Vitamin C (125% daily value), Vitamin A (73% dv), Folate (65% dv), Calcium (32% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, 1 vegetable, ½ low-fat milk, 3 lean meat

Reviews 20

July 23, 2017
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By: Beth Pape
I had no asparagus, so I used zucchini. Absolutely fabulous. My husband called it "exquisite!" and not very difficult either. Yum!
April 19, 2017
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By: Patti
Made a slightly different variation tonight. Didn't have asparagus, so used green beans instead. Sauteed the garlic and peppers first in part EVOO and part Coconut Oil. Then added the green beans, peas, a pinch of salt, some black pepper and some wine. I added only 2 teaspoons of Plain Greek Yogurt, parsley, a small amount of lemon juice, and a bit more pepper. I topped the pasta with all of it and added Parmesan cheese. Excellent! I took a picture of it and added it to my Instagram account at "just_living_loving_life" if you care to see the final product.
September 08, 2016
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By: Kelsey Basak
Me and my son liked this though my boyfriend wasn't a fan, if you don't like the taste or find its missing something a little parmesan cheese ontop makes it over the top delicious!
July 05, 2013
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By: EatingWell User
What a mixed review recipe! I really enjoyed it! I've never seen such a controversial recipe. Seems like you love it or hate it! I read through some comments and decided to use 50% reduced fat creme fraiche instead of yogurt. everything else was exactly like the recipe. It was delicious and a perfect summer-time meal. I shaved on some parmesan and added extra black pepper and for me, sprinkled on some chili flakes. I would make this again for sure! Pros: Easy, healthy, summer meal
March 07, 2013
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By: hairbymarissa
Delicious! I made this dish and I love that I didn't have to do anything else but make the sauce. I did substitute the shrimp with chicken because my boyfriend is allergic to shell fish. So while the pasta was boiling i took 1oz chicken breast and chopped it in 1 pieces. Heated up canola oil in a skillet and cooked it through then put it off to the side. At the end I added it in with everything and it was amazing!!!! Pros: Easy, quick, amazing
January 04, 2013
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By: EatingWell User
I think this would be better if the sauce and veggies were cooked separately and then the pasta added to that. I would also add more spice and garlic to the dish. Pros: this recipe is good inspiratio Cons: i will probably make this sauce again but with my own variation.
July 02, 2012
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By: EatingWell User
Good with a few tweaks So, after reading all the reviews, I wasn't sold on following this recipe verbatum. I cooked the pasta separately, drained and let cool. Meanwhile, I heated the olive oil and garlic, then cooked the peppers and asparagus until tender-crisp (I omitted the peas for my husband). Once almost done, I tossed in the shrimp and continued cooking until they were pink. I removed from the heat and let cool a little. For the sauce, I mixed the 6oz's of yogurt, 1.5 tablespoons lemon juice, cilantro (as much as you prefer) and curry power (again, as much as you like) and finished it with a pinch of salt and some pepper. I tossed the vegies, shrimp and pasta with about 2 tablespoons of the sauce. I served it with the remaining sauce on the side so we could add to individual plates if we wanted. Very good!
June 25, 2012
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By: EatingWell User
Too Yogurty I don't know if it was because I used Greek yogurt but I could not stand the sauce. It quite literally tasted like I dumped yogurt on top of my pasta was hoping the other flavors would dilute that, but they did not. Ended up picking out the shrimp and some veggies and tossing the rest in the garbage (that's how bad it was). Pros: Quick Cons: Yogurt sauce nightmare
March 05, 2012
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By: EatingWell User
Good, but too much lemon This was really good, filling, and healthy, though my husband and I both agreed that this dish needs less lemon. Despite that, we both think it's a make-again. I'll just use less lemon juice next time.