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Creamy Garlic Pasta with Shrimp & Vegetables for Two

May/June 2010

Your rating: None Average: 3.7 (90 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

17 Reviews for Creamy Garlic Pasta with Shrimp & Vegetables for Two

07/05/2013
Anonymous
What a mixed review recipe! I really enjoyed it!

I've never seen such a controversial recipe. Seems like you love it or hate it! I read through some comments and decided to use 50% reduced fat creme fraiche instead of yogurt. everything else was exactly like the recipe. It was delicious and a perfect summer-time meal. I shaved on some parmesan and added extra black pepper and for me, sprinkled on some chili flakes. I would make this again for sure!

Easy, healthy, summer meal
Comments
03/07/2013
Delicious!

I made this dish and I love that I didn't have to do anything else but make the sauce. I did substitute the shrimp with chicken because my boyfriend is allergic to shell fish. So while the pasta was boiling i took 1oz chicken breast and chopped it in 1" pieces. Heated up canola oil in a skillet and cooked it through then put it off to the side. At the end I added it in with everything and it was amazing!!!!

Easy, quick, amazing
Comments
01/04/2013
Anonymous

I think this would be better if the sauce and veggies were cooked separately and then the pasta added to that. I would also add more spice and garlic to the dish.

this recipe is good inspiratio
Comments
07/02/2012
Anonymous
Good with a few tweaks

So, after reading all the reviews, I wasn't sold on following this recipe verbatum. I cooked the pasta separately, drained and let cool. Meanwhile, I heated the olive oil and garlic, then cooked the peppers and asparagus until tender-crisp (I omitted the peas for my husband). Once almost done, I tossed in the shrimp and continued cooking until they were pink. I removed from the heat and let cool a little.
For the sauce, I mixed the 6oz’s of yogurt, 1.5 tablespoons lemon juice, cilantro (as much as you prefer) and curry power (again, as much as you like) and finished it with a pinch of salt and some pepper.
I tossed the vegies, shrimp and pasta with about 2 tablespoons of the sauce. I served it with the remaining sauce on the side so we could add to individual plates if we wanted. Very good!

Comments
06/25/2012
Anonymous
Too Yogurty

I don't know if it was because I used Greek yogurt but I could not stand the sauce. It quite literally tasted like I dumped yogurt on top of my pasta was hoping the other flavors would dilute that, but they did not. Ended up picking out the shrimp and some veggies and tossing the rest in the garbage (that's how bad it was).

Quick
Comments (1)

4 comments

Anonymous wrote 1 year 37 weeks ago

I have to agree with you! I

I have to agree with you! I also thought the lemon was a bit much...and not enough flavor. It sounded so good, but in reality was very disappointing

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