CREAMY GARLIC PASTA WITH SHRIMP & VEGETABLES
Toss a garlicky, Middle Eastern-inspired yogurt sauce with pasta, shrimp, asparagus, peas and red bell pepper for a fresh, satisfying summer meal. Serve with: Slices of cucumber and tomato tossed with lemon juice and olive oil.
Provided by EatingWell Test Kitchen
Categories Healthy Shrimp Pasta Recipes
Time 30m
Number Of Ingredients 13
Steps:
- 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.
- 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).
Nutrition Facts : Calories 361.3 calories, Carbohydrate 53.3 g, Cholesterol 109 mg, Fat 5.6 g, Fiber 10.2 g, Protein 28 g, SaturatedFat 1 g, Sodium 948.7 mg, Sugar 13.6 g
CREAMY GARLIC PASTA WITH SHRIMP AND VEGETABLES
Make and share this Creamy Garlic Pasta With Shrimp and Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a Dutch oven 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, 2-4 minutes more; drain well.
- 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; taste and adjust seasoning.
- Serve sprinkled with pine nuts.
- Serve with grilled slices of eggplant.
Nutrition Facts : Calories 423.5, Fat 11.4, SaturatedFat 1.3, Cholesterol 108.8, Sodium 1304.6, Carbohydrate 55.6, Fiber 5.7, Sugar 13, Protein 29.8
CHICKEN/SHRIMP VEGGIE PASTA IN CREAM SAUCE
This recipe is super simple to make and you can tailor it to your own taste, making it cajun, using different veggies, or using different meat (would also be good with italian sausage, fish, or steak) You can also leave off the meat to make a delicious vegetarian dish.
Provided by Young Cook From NC
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Cut Chicken into bite-size chunks, clean shrimp and sprinkle both with cajun seasoning, pepper, garlic powder, and any other spices that you like on chicken (I used garlic powder, chipotle Mrs. Dash, a little creole seasoning, cracked peppercorns, and a dash of hot sauce). Saute chicken in skillet with just enough olive oil or cooking spray to keep it from sticking, set aside. Saute shrimp in a small amount of olive oil or butter, saute one side and then flip this is really quick so be careful not to overcook them or they will be gross. Cut up the zuccini in bitesize chunks/strips (like they do at the japanese restaurant), dice peppers into really small pieces, slice mushrooms, and saute all veggies in skillet with olive oil, spices and fresh garlic just until they are slightly tender, do not overcook them, they are better with a slight crunch (use a garlic press to get all the garlic and juice into the veggies). Set veggies aside. Go ahead and boil your noodles now. Now make the sauce, you can technically do all this simultaneously if you have enough skills, take a carton of heavy whipping cream and spices (italian seasoning, garlic powder, etc and pour into skillet and heat on low-medium stirring with a whisk, sprinkle in some grated Parmesan cheese or your favorite cheese (don't use much, maybe only like 1/4 cup at most). Make a quick rue using about 1/2 flour and cold water whisking really fast to get the lumps out. Pour the rue mixture along with about 1/2-1 cup of milk into the cream. Make it come to a slight boil to thicken up and then reheat the veggies/meat if they are cold and add the pasta, veggies, meat to the sauce and toss. Serve on a plate and top with the diced roma tomato, green onions, and a sprinkle of real bacon bits. DELICIOUS! It is really good reheated too, just pour some extra milk in the container before you put it in the fridge to keep it from drying out.
- This is great served with a side salad, breadsticks or garlic toats, and wine.
Nutrition Facts : Calories 689.7, Fat 38.8, SaturatedFat 20.6, Cholesterol 170.2, Sodium 359.8, Carbohydrate 61.3, Fiber 2.2, Sugar 3.2, Protein 29.4
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