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!