Creamy Garlic Pasta With Shrimp And Vegetables Recipes

CREAMY GARLIC PASTA WITH SHRIMP & VEGETABLES

Creamy Garlic Pasta with Shrimp & Vegetables image

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.

Provided by EatingWell Test Kitchen

Time 30m

Number Of Ingredients 13

Ingredients

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 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)

Steps:

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).

Nutrition Facts : Calories 361.3 calories, Carbohydrate 53.3 g, Cholesterol 109 mg, Fat 5.6 g, Fiber 10.2 g, Protein 28 g, SaturatedFat 1 g, Sodium 948.7 mg, Sugar 13.6 g

CREAMY GARLIC PASTA WITH SHRIMP AND VEGETABLES

Creamy Garlic Pasta With Shrimp and Vegetables image

Make and share this Creamy Garlic Pasta With Shrimp and Vegetables recipe from Food.com.

Provided by ratherbeswimmin

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

Bring a Dutch oven 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, 2-4 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; taste and adjust seasoning.
Serve sprinkled with pine nuts.
Serve with grilled slices of eggplant.

Nutrition Facts : Calories 423.5, Fat 11.4, SaturatedFat 1.3, Cholesterol 108.8, Sodium 1304.6, Carbohydrate 55.6, Fiber 5.7, Sugar 13, Protein 29.8

CREAMY GEMELLI PASTA WITH SHRIMP AND SPRING VEGETABLES

Creamy Gemelli Pasta with Shrimp and Spring Vegetables image

This pasta recipe pairs great with a crisp white wine like a Sauvignon Blanc, Pinot Grigio, or Sancerre.

Provided by KimK

Categories Shrimp Pasta

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

⅔ (16 ounce) package gemelli pasta
1 ½ cups fresh English peas, shelled
2 medium lemons, halved
2 teaspoons olive oil
1 medium zucchini, diced
2 cloves garlic, minced
⅔ pound uncooked medium shrimp, peeled and deveined
salt and ground black pepper to taste
3 tablespoons creme fraiche
2 tablespoons fresh basil, cut in very thin strips

Steps:

Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, to desired tenderness, 6 to 11 minutes. Drain and reserve 1/2 cup of the cooking liquid.
At the same time, bring another small pot of water to a boil. Add peas and boil until slightly softened, 2 to 3 minutes. Drain.
Juice 3 of the lemon halves. Slice the remaining half into thin rounds. Set aside.
Heat oil in a deep skillet or large pot over medium-high heat. Add peas, zucchini, and garlic; cook for 1 to 2 minutes. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes; be careful not to overcook. Remove from the heat.
Add cooked gemelli to the shrimp-vegetable mixture. Stir in creme fraiche and lemon juice and season with more salt and pepper as needed. Garnish with lemon slices and basil.

Nutrition Facts : Calories 453.2 calories, Carbohydrate 70.9 g, Cholesterol 130.3 mg, Fat 9.4 g, Fiber 8.3 g, Protein 27.1 g, SaturatedFat 3.6 g, Sodium 149.3 mg, Sugar 3.8 g

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