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Creamy Garlic Pasta with Shrimp & Vegetables

May/June 2010

Your rating: None Average: 3.6 (562 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.



READER'S COMMENT:
"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 Recipe

73 Reviews for Creamy Garlic Pasta with Shrimp & Vegetables

02/05/2011
Delish!

This was great- I used green beans instead and a little grated parmesan.

Comments
01/15/2011
Halve the lemon juice, add cilantro and basil

This was pretty plain when I was done, and I stopped at 1.5 tbs of lemon juice because it was about to become too much. So I added 1/4 cup cilantro and a bit of basil to taste. It worked perfecty, and was very good. If you find your sauce too liquidy, boil off the liquid until the sauce sticks to the pasta and until there is none that sinks to the bottom. Although I like asparagus, I think something else, like broccoli or green pepper would work better in this recipe.

Comments
12/31/2010
Great with a few tweeks!

Used rotissere chicken from grocery store instead of shrimp. Also added some low sodium non-fat chicken broth. This really helped cut the "yogart" taste. Also added a lot more cooked garlic. My family is from the south and loves good food! They actually thought this was a cream sauce!!!!

Fast, easy healthy
Comments
12/13/2010
Great

Doubled the recipe and between 5 people it was gone in 1 sitting! I may use a little less lemon juice next time.

Comments
12/01/2010
Anonymous

Nope! I love the vegie & shrimp combo in this but the sauce adds a funky tart flavor. Don't ruin the good veggies & shrimp

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