This elegant pasta dish would be at home on the tables of a yacht club. With a beautifully balanced palate of flavors, a bright array of colors, and a bountiful presentation of nutrients, this is an indulgent dish you can feel good about enjoying.
The creamy sauce for this pasta is based on plain yogurt, giving it a tangy that pairs perfectly with garlic and lemon juice for a robust sauce that perfectly complements asparagus and red peppers. If you don’t love dealing with shrimp, replace it with your favorite Guiding Stars-earning fish, such as tilapia or catfish.
Servings: 4 servings, about 2 cups each (422 G )
Prep Time: 15 Minutes
Cook Time: 20 Minutes
- 6 ounces whole-wheat spaghetti
- 12 ounces peeled and deveined raw shrimp (see Note), 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 garlic cloves, chopped
- 1 1/4 teaspoons kosher salt
- 1 1/2 cups nonfat or low-fat plain yogurt
- 1/4 cup chopped flat-leaf parsley
- 3 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon freshly ground pepper
- 1/4 cup 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.