Creamy Garlic Pasta with Shrimp & Vegetables for Two

3.7 (90)
Creamy Garlic Pasta with Shrimp & Vegetables for Two

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.

Yield: 2 servings, about 2 cups each
Active Time: 30
Total Time: 30

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)

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

Nutrition Per Serving

calories 387
fat 6 g (1 g sat, 3 g mono)
cholesterol 168 mg
carbohydrates 53 g
protein 34 g
fiber 10 g
sodium 708 mg
potassium 890 mg

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 Serving 3

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

From EatingWell May/June 2010