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Creamy Garlic Pasta with Shrimp & Vegetables for Two

:  May/June 2010

Your rating: None Average: 3.7 (78 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:
"The sauce is very bland but as I was mixing it together I added some Mrs. Dash- Tomato, Basil & Garlic to the sauce and also added a little bit of hot sauce to spice it up. It turned out GREAT. "
Creamy Garlic Pasta with Shrimp & Vegetables for Two Recipe

Makes: 2 servings, about 2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low saturated fat | Healthy weight | Heart healthy | High calcium | High fiber | High potassium |

View Our Nutrition Guidelines »

Ingredients

  • 3 ounces whole-wheat spaghetti
  • 6 ounces peeled and deveined raw shrimp (see Note), cut into 1-inch pieces
  • 1/2 bunch asparagus, trimmed and thinly sliced
  • 1/2 large red bell pepper, thinly sliced
  • 1/2 cup fresh or frozen peas
  • 2 small or 1 large clove garlic, chopped
  • 1/2 teaspoon plus 1/8 teaspoon kosher salt
  • 3/4 cup nonfat or low-fat plain yogurt
  • 2 tablespoons chopped flat-leaf parsley
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons toasted pine nuts (see Tip; optional)

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Preparation

  1. Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well.
  2. Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat. Serve sprinkled with pine nuts (if using).

Tips & Notes

  • Ingredient Note: Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.
  • Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring, until fragrant, 2 to 4 minutes.

Nutrition

Per serving: 387 calories; 6 g fat ( 1 g sat , 3 g mono ); 168 mg cholesterol; 53 g carbohydrates; 0 g added sugars; 34 g protein; 10 g fiber; 708 mg sodium; 890 mg potassium.

Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (71% dv), Folate (61% dv), Iron & Magnesium (35% dv), Calcium & Zinc (28% dv), Potassium (25% dv).

Carbohydrate Servings: 3

Exchanges: 2 1/2 starch, 1 vegetable, 1/2 low-fat milk, 3 lean meat


More From EatingWell

Recipe Categories

Ethnic/Regional
Mediterranean
Middle Eastern
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low saturated fat
Heart healthy
Healthy weight
High calcium
High fiber
High potassium
Total Time
30 minutes or less
Servings
2
Main Ingredient
Shellfish
Preparation/ Technique
Poach
Meal/Course
Dinner

Season
Spring
Summer
Style/Theme
Cooking for 2
Everyday favorites
Quick (total 30 min. or less)
Type of Dish
Main dish, complete meal
Main dish, fish/seafood
Pasta
Publication
May/June 2010
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