Creamy Garlic Pasta with Shrimp & Vegetables

Revised 2018 Apr 17

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.

4 servings


6 ounces whole-wheat spaghetti
12 ounces raw shrimp, peeled and deveined
1 bunch asparagus, cut into 1/2" pieces
1 large red bell pepper, thinly sliced
1 cup peas, fresh or frozen
3 cloves garlic, chopped
1 1/4 teaspoons kosher salt
1 1/2 cups plain yogurt
1/4 cup flat-leaf parsley, chopped
3 tablespoons lemon juice
2 tablespoons olive oil, divided
1/4 teaspoon Sriracha
1/2 teaspoon ground black pepper
1/4 cup pine nuts, toasted


Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions.

Preheat a tablespoon of the oil in a skillet. Sauté the asparagus and red pepper to your liking while the pasta is cooking.

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.

Meanwhile mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil, sriracha, and pepper. Add the pasta mixture and toss to coat. Serve sprinkled with pine nuts

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