Turned out pretty well! I ended up sauteing the garlic and veggies in 1-2 T olive oil until they were soft enough for us. Then I added the lemon juice and turned down the heat before adding the yogurt to the mixture. I also added a bit of garlic salt and 1.5 oz. mozarella cheese. Overall, a nice dish!
Creamy Garlic Pasta with Shrimp & Vegetables
From EatingWell: 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.
76 Reviews for Creamy Garlic Pasta with Shrimp & Vegetables
I used Greek yogurt without any problems. I also used shrimp that was already cooked and I just rinsed under cool water to defrost. Really good recipe that my husband and I loved!
I made this last night and was very impressed; a few variations though:
Cooked the shrimp on the BBQ. I tossed them in a paste of paprika, cayenne, salt, smashed garlic clove, lemon juice and olive oil.
Also, I cooked the pasta four minutes, added the green beans (not an asparagus fan), after another two minutes added the pepper slices and peas and cooked another three minutes.
I used greek yogurt and didn't have a problem with it curdling.
The sauce masks the main ingredients’ flavor instead of enhancing it. Was not fond of this dish.