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Creamy Garlic Pasta with Shrimp & Vegetables

May/June 2010

Your rating: None Average: 3.6 (537 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

71 Reviews for Creamy Garlic Pasta with Shrimp & Vegetables

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

Comments
11/30/2010

I sauteed the veggies,made the sauce and put it all over spaghetti squash to cut down the carbs.

Comments
11/16/2010
Anonymous

I really liked this! My husband was thrilled with it until I told him (when he was finished) that it was made with yogurt, not cream ;) I sauteed the pepper, shrimp with some garlic as others suggested and would definitely recommend it. Omitted the asparagus only because I didn't have any. My 12 year old didn't care much for it while my 2 year old inhaled the pasta! It was even better the second day!

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