Creamy Garlic Pasta with Shrimp & Vegetables

Creamy Garlic Pasta with Shrimp & Vegetables

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.

From EatingWell: May/June 2010
Yield: 4 servings, about 2 cups each
Active Time: 30 minutes
Total Time: 30 minutes


  1. 6 ounces whole-wheat spaghetti
  2. 12 ounces peeled and deveined raw shrimp (see Note), cut into 1-inch pieces
  3. 1 bunch asparagus, trimmed and thinly sliced
  4. 1 large red bell pepper, thinly sliced
  5. 1 cup fresh or frozen peas
  6. 3 cloves garlic, chopped
  7. 1 1/4 teaspoons kosher salt
  8. 1 1/2 cups nonfat or low-fat plain yogurt
  9. 1/4 cup chopped flat-leaf parsley
  10. 3 tablespoons lemon juice
  11. 1 tablespoon extra-virgin olive oil
  12. 1/2 teaspoon freshly ground pepper
  13. 1/4 cup toasted pine nuts (see Tip; optional)


  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


Nutrition Per Serving: 385 calories; 6 g fat (1 g sat, 3 g mono); 168 mg cholesterol; 53 g carbohydrates; 34 g protein; 10 g fiber; 658 mg sodium; 887 mg potassium.

Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (71% dv), Folate (60% dv), Iron & Magnesium (35% dv), Calcium & Zinc (28% dv), Potassium (25% dv).

3 Carbohydrate Serving

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