Tuesday, 20 March 2012


I do like a good pasta with cream sauce, but how about a recipe that you can enjoy guilt-free, not feel sluggish after eating, and in fact, feel good about?

This recipe for Creamy Garlic Pasta with Shrimp & Veggies is a new favourite! And the secret ingredient? Not cream. Plain yoghurt! This dish really did surprise me. It was creamy with a hint of lemon and garlic, and packed full of veggies.  Oh, and it's so easy, you'll be making it over and over again.

Creamy Garlic Pasta with Shrimp & Veggies
slightly adapted from Eating Well 

3 ounces brown rice spaghetti, or other pasta of your choice
6 ounces frozen shrimp, de-thawed and cut into 1-inch pieces
1/2 bunch of asparagus, trimmed and thinly sliced
1/2 red bell pepper, thinly sliced
1/2 cup frozen peas
2 cloves garlic, crushed
3/4 cup low-fat plain yoghurt
1/8 cup flat leaf parsley, chopped
juice of 1/2 lemon
salt and pepper

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. In a large bowl, whisk together garlic, yoghurt, parsley, lemon juice, salt and pepper. Add the pasta mixture and toss to coat. 

Makes 2 servings.

Try This: Having company or just want extra to store for the rest of the week? This is the perfect recipe to double!

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