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Creamy Garlic Pasta with Shrimp & Vegetables
The creamy sauce for this pasta is based on plain yogurt, giving it a tangy that pairs perfectly with garlic and lemon juice for a robust sauce that perfectly complements asparagus and red peppers. If you don't love dealing with shrimp, replace it with your favorite Guiding Stars-earning fish, such as tilapia or catfish.Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring, until fragrant (2-4 minutes).
6 oz. whole-wheat spaghetti
12 oz. shrimp, deveined and halved
1 bunch asparagus, sliced
1 bell pepper, thinly sliced
1 cup peas
3 garlic cloves, chopped
1 1/4 tsp. salt
1 1/2 cups nonfat plain yogurt
1/4 cup chopped parsley
3 Tbsp. lemon juice
1 Tbsp. olive oil
1/2 tsp. pepper
1/4 cup pine nuts, toasted
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Creamy Garlic Pasta with Shrimp & Vegetables

Creamy Garlic Pasta with Shrimp & Vegetables

Creamy Garlic Pasta with Shrimp & Vegetables
Two Stars Guiding Stars
  • Servings:4 (422 g)
  • Prep Time:20 minutes
  • Cook Time:0 minutes
1. Cook spaghetti according to package directions, less 2 minutes.
2. To the undrained spaghetti, add shrimp, asparagus, bell pepper, and peas and cook until the pasta is tender and the shrimp are cooked (2-4 minutes). Drain well.
3. 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.
4. Serve sprinkled with pine nuts.