Garlic Pasta with Shrimp



    • 6 ounces whole-wheat spaghetti
    • 12 ounces peeled and deveined raw shrimp, 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 cloves garlic, chopped
    • 1¼ teaspoons kosher salt
    • 1½ cups non-fat or low-fat plain yogurt
    • ¼ cup chopped flat-leaf parsley
    • 3 tablespoons lemon juice
    • 1 tablespoon extra-virgin olive oil
    • ½ teaspoon freshly ground pepper
    • ¼ 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).

To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring, until fragrant, 2 to 4 minutes.



Sesame-Orange Shrimp



    • 3 tablespoons sesame seeds (white, black or a mix)
    • 2 large egg whites
    • ¼ cup cornstarch
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • 1 pound peeled and deveined raw shrimp (21-25 per pound)
    • 2 tablespoons canola oil, divided
    • ¾ cup orange juice
    • ¼ cup dry sherry (see Note)
    • 2 tablespoons reduced-sodium soy sauce
    • 1 teaspoon sugar
    • 1 scallion, thinly sliced
  • Directions

    • 1 Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.
    • 2 Heat 1 tablespoon oil in a large non-stick skillet over medium heat. Add half the shrimp and cook until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining 1 tablespoon oil and the rest of the shrimp.
    • 3 Add orange juice, sherry, soy sauce and sugar to the pan. Bring to a boil and cook, stirring occasionally, until slightly thickened and reduced by half, 4 to 6 minutes. Return the shrimp to the pan and stir to coat with the sauce. Serve immediately, with scallion sprinkled on top.
  • Note: Sherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store


Shrimp Sweet Chilli Noodle Salad




  • 3 nests medium egg noodles
  • ½ large cucumber
  • bunch spring onions, finely sliced
  • 100g cherry tomato, halved
  • 1 green chilli, deseeded, finely chopped
  • 200g cooked king prawns, defrosted if frozen
  • zest and juice 2 limes
  • 4 tbsp sweet chilli sauce
  • 100g baby spinach leaves
  • 25g roasted cashew


  1. Boil the noodles for 4 mins, then drain. Cool under running water, then drain again. Put into a large bowl, then using scissors, cut into shorter lengths.
  2. Halve cucumber lengthways, then scoop out the seeds. Slice into half moons and add to the noodles with the onions, tomatoes, chilli and prawns.
  3. Mix the lime zest, juice and chilli sauce to make a dressing and fold through noodles. Put a handful of spinach onto each serving plate, top with the noodles and cashews.