Creamy garlic pasta with shrimp & vegetables for two

CreamyGarli PastaShrimpVegetablesforTwo

Dinner tonight, April 19 2016
Just an amazing dish, so delicious and great for any date night.
Serving 2

  • 3 ounces whole-wheat spaghetti
  • 6 ounces peeled and deveined raw shrimp (see Note), cut into 1-inch pieces
  • ½ bunch asparagus, trimmed and thinly sliced
  • ½ large red bell pepper, thinly sliced
  • ½ cup fresh or frozen peas
  • 2 small or 1 large clove garlic, chopped
  • ½ teaspoon plus 1/8 teaspoon kosher salt
  • ¾ cup nonfat or low-fat plain yogurt
  • 2 tablespoons chopped flat-leaf parsley
  • 1 ½ tablespoons lemon juice
  • 1 ½ teaspoons extra-virgin olive oil
  • ¼ teaspoon freshly ground pepper
  • 2 tablespoons 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.

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).

Nutritional notes: 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.

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