Ingredients
- 5 tablespoons olive oil (divided)
- 2 cups plain Greek Yogurt (any type, from non-fat to full-fat, works well)
- 1 cup peas (frozen or fresh are fine. If frozen thaw first)
- 1 pound pasta (such as penne, small shells, fusilli, or any type you'd like. Gluten free pasta works well, too)
- 1 teaspoon Aleppo pepper (more may be needed)
- 1 pound asparagus (trimmed and cut into 1-inch pieces see notes below)
- 8 ounces feta cheese (crumbled)
- 1 pound shrimp (peels and deveined. Cooked either sautéed, grilled or boiled)
- lemon (zest only)
- 3 scallions (optional. Trimmed and thinly slice)
- salt
Instructions
- In the bowl of a food processor or blender, combine 4 tablespoons olive oil, the yogurt, ⅔ cup peas, and a sprinkle of salt. Process until the sauce is no longer chunky, scraping the sides with a rubber spatula. Set aside
- Bring a large pot of water to boil. Add pasta and cook until al dente according to the package directions. Drain and set aside in a large bowl
- While the pasta is boiling, place a skillet over a medium-high heat. When it’s heated, add 1 tablespoon of olive oil, and sauté the asparagus until it’s cooked to your liking, approximately 2 minutes. Set this aside
- When the pasta is cooked, stir in the asparagus and feta cheese. Then add the yogurt sauce, remaining peas, and ½ teaspoon of the Aleppo pepper.
- Mix in the shrimp and lemon zest. Adjust the flavors as needed with salt and Aleppo pepper
- Garnish with scallions (optional)
Notes
Notes:
- Asparagus comes in bunches. The weight may be more or less than a pound. Varying weights all work well with this recipe
- If you don’t have asparagus, you can use fresh spinach. When the pasta is hot, immediately after being cooked and drained, combine ¾ pound of fresh spinach with the pasta, and it will begin to wilt immediately. Add the remaining ingredients according to the recipe
Nutrition Facts
Asparagus with Pasta and Shrimp
Serving Size
6 g
Amount per Serving
Calories
626
% Daily Value*
Fat
22
g
34
%
Saturated Fat
7
g
44
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
159
mg
53
%
Sodium
559
mg
24
%
Potassium
720
mg
21
%
Carbohydrates
67
g
22
%
Fiber
6
g
25
%
Sugar
7
g
8
%
Protein
40
g
80
%
Vitamin A
1077
IU
22
%
Vitamin C
15
mg
18
%
Calcium
354
mg
35
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.