garlic pasta with shrimp & vegetables. diabetic
A garlicky, Middle Eastern-inspired yogurt sauce with pasta, shrimp, asparagus, peas and red bell pepper make a satisfying summer meal. Try it with slices of cucumber and tomato tossed with lemon juice and olive oil.
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
4 servings, about 2 cups each
Ingredients
- 6 ounces whole-wheat spaghetti
- 12 ounces peeled and deveined raw shrimp, 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
- 1/4 teaspoon kosher salt
- 1 1/2 cups nonfat plain yogurt
- 1/4 cup chopped flat-leaf parsley
- 3 tablespoons lemon juice
- 1 tablespoon olive oil, light
- 1/2 teaspoon freshly ground pepper
- 1/4 cup toasted pine nuts (see tip; optional)
How To Make garlic pasta with shrimp & vegetables. diabetic
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Step 1Bring 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.
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Step 2Mash 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).
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Step 3Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring, until fragrant, 2 to 4 minutes.
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