6 oz peeled and deveined raw shrimp (see Note), cut into 1-inch pieces
½ 1/2 bunch asparagus, trimmed and thinly sliced
1 large red bell pepper, thinly sliced
½ cup fresh or frozen peas
2 small or 1 large clove garlic, chopped
⅝ tsp 1/2 teaspoon plus 1/8 teaspoon kosher salt
¾ cup nonfat or low-fat plain yogurt
2 Tbsp chopped flat-leaf parsley
1 ½ Tbsp lemon juice
1 ½ tsp extra virgin olive oil
¼ tsp freshly ground pepper
2 Tbsp toasted pine nuts (see Tip; optional)
1. 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.
2. 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).
Ingredient Note: Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can?t find certified shrimp, choose wild-caught shrimp from North America?it?s more likely to be sustainably caught.
Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring, until fragrant, 2 to 4 minutes.
Provided by: EatingWell
Per Single Serving / Serves 2 Total
- Calories 387 9%
- Calories from fat 54 236%
- Total Fat 6gm 2%
- Monounsaturated Fat 168gm 3%
- Sodium 53mg
- Total Carbohydrates 10gm
- Cholesterol 708mg
- Sugars 34gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.