Creamy Garlic Pasta with Shrimp & Vegetables

May/June 2010

Your rating: None Average: 3.6 (613 votes)

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.

"Nope! I love the vegie & shrimp combo in this but the sauce adds a funky tart flavor. Don't ruin the good veggies & shrimp "
Creamy Garlic Pasta with Shrimp & Vegetables

75 Reviews for Creamy Garlic Pasta with Shrimp & Vegetables


I made this dish last night for my husband and I, it was really excellent! I read the other comments and made a few changes. I only put 1/2 tsp of salt, I used baby frozen shrimp and I sauteed all the veggies and shrimp together while the spaghetti was cooking. It tasted fantastic! I will definitely be making this dish again real soon.

- Anonymous


This was by far one of the best low calorie recipies I have come across. Only critique: no lemon. Not necessary. I LOVE garlic, and the lemon took away from the flavor. Also I added grilled chicken, DELICIOUS!


I love the flavor! This is a "keeper". I grilled all the veggies and shrimp, though, and they are nice and crunchy. Used Greek yogurt and let everything cool a bit before adding to the sauce to prevent curdling.


Made this pasta dish this evening.. Its delicious! I also added chicken to it... Very filling.


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!


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