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Creamy Garlic Shrimp Pasta, with Vegetables


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Rate this recipe 4.3/5 (3 Votes)


  • 12 oz raw shrimp, peeled and deveined
  • 6 oz high fiber pasta, like Ronzoni Smart Taste Spaghetti
  • 1 cup frozen peas
  • 1/2 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


Servings 1
Adapted from


Step 1

1. Cook pasta al dente (do not drain).

2. 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.

3. Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, onion, oil and pepper.

4. Add the pasta mixture and toss to coat.

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