Creamy Garlic Pasta with Shrimp and Vegetables

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 408.9
  • Total Fat: 12.2 g
  • Cholesterol: 168.3 mg
  • Sodium: 896.4 mg
  • Total Carbs: 50.1 g
  • Dietary Fiber: 8.9 g
  • Protein: 32.3 g

View full nutritional breakdown of Creamy Garlic Pasta with Shrimp and Vegetables calories by ingredient
Submitted by:


from from
Number of Servings: 4


    6 ounces whole-wheat spaghetti
    12 ounces peeled and deveined raw shrimp (see Note), 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 1/4 teaspoons kosher salt
    1 1/2 cups nonfat or low-fat plain yogurt
    1/4 cup chopped flat-leaf parsley
    3 tablespoons lemon juice
    1 tablespoon extra-virgin olive oil
    1/2 teaspoon freshly ground pepper
    1/4 cup toasted pine nuts (see Tip; optional)


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).

Number of Servings: 4

Recipe submitted by SparkPeople user TYCA41458.

TAGS:  Fish | Dinner | Fish Dinner |

Rate This Recipe