creamy garlic shrimp pasta recipe, with vegetables

By Tabatha

Ingredients

• – 12 oz raw shrimp, peeled and deveined
• – 6 oz high fiber pasta, like Ronzoni Smart Taste Spaghetti
• – 1 cup frozen peas
• – 1 large red bell pepper, seeded and chopped
• – 1 bunch asparagus, trimmed and chopped
• – 1 1/2 cups nonfat plain Greek yogurt
• – 3 tbsp fresh lemon juice
• – 1 tbsp extra-virgin olive oil
• – 4 cloves garlic, chopped
• – 1 tbsp red onion, finely chopped
• – 1 1/2 tsp kosher salt
• – 1/2 tsp freshly ground pepper
• – 1/3 cup flat-leaf parsley, finely chopped

Preparation

Step 1

Bring a large pot of water to a boil, and cook pasta according to package directions, but adjust time accordingly to keep it al dente. 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, onion, oil and pepper. Add the pasta mixture and toss to coat.

Entire recipe makes 4 servings
Serving size is approx 2 cups
Each serving = 10 Points +

PER SERVING: 385 calories; 6 g fat; 53 g carbohydrates; 34 g protein; 10 g fiber