4 Servings 18 min Cook
6 Oz Spaghetti
12 Oz Shrimp
1 Lb Asparagus
1 Cup, sliced Red Bell Pepperr
1 Cup, whole Peas
3 Cloves, minced Garlic
1 1/4 Tsp Salt
1 1/2 Cup (8 fl oz) Plain Yogurt
1/4 Cup Parsley
3 Tbsp Lemon Juice
1 Tbsp Olive Oil
1/2 Tsp, ground Pepper
Bring a large pot of water to a boil.
Add spaghetti and cook 2 minutes less than package directions.
Add chopped shrimp, asparagus, bell pepper, and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more.
Mash garlic and salt in a large bowl until a paste forms.
Whisk in yogurt, parsley, lemon juice, oil, and pepper.
Add to the pasta mixture and toss to coat.
Serve and enjoy!