Creamy Garlic Pasta With Shrimp & Vegetables

For a delicious, summer-ready meal, combine a Middle Eastern-inspired yogurt sauce and pasta, shrimp, asparagus peas, and red bell pepper with a garlicky yogurt sauce. Serve with: Slices and tomatoes tossed in lemon juice and olive oils.

Ingredients

Ingredient Checklist

6 ounces whole-wheat spaghetti
12 ounces deveined, peeled raw shrimp (see Not), cut into 1-inch pieces
1 bunch asparagus, trimmed and thinly sliced
1 large red bell pepper, thinly sliced
1 cup fresh or frozen peas
3 cloves garlic, chopped
1 ¼ teaspoons kosher salt
1 ½ cups nonfat or low-fat plain yogurt
¼ cup chopped flat-leaf parsley
3 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
½ teaspoon freshly ground pepper
1/4 cup toasted pine nuts (see Tip; optional)

Directions

Instructions Checklist

Step 1 Bring large saucepan of water to boil. Cook the spaghetti according to package instructions for 2 minutes. Cook the pasta until tender. Add the bell pepper, shrimp, and peas. Drain well.
Step 2 In a large bowl, combine salt and garlic until you get a paste. Add yogurt, parsley and lemon juice. Whisk in oil, oil, and pepper. Toss the pasta mixture with oil and lemon juice. Sprinkle with pine nuts (if desired).

Tips

If not properly managed, both wild-caught shrimp and farm-raised shrimp may cause damage to the ecosystems around them. You should look for shrimp that has been certified by an independent agency such as Wild American Shrimp and Marine Stewardship Council. Wild-caught shrimp is more likely to be sustainably caught than certified shrimp.

Toast pine nuts by placing them in a small skillet. Cook on medium heat until fragrant, stirring occasionally, for 2 to 4 minutes.