Shrimp Ranch Pasta Stuff?

FAIL NUMERO DOS

Well, it was another fail here at Campus Cuisine with a dish that is sure to confuse the masses. Creamy Garlic Shrimp Pasta was the name, I don't wanna eat this was the game. Granted, this seafood shortcoming was far from the catastrophe that we now call affectionately, The Salad That Should Not Have Been. The key, we found, to the success of this dish was the addition of pre-made marinara sauce in quantities sufficient to mask the ranchy goo that covered the noodles, veggies and shrimp we so desperately wished to enjoy.

Creamy Garlic Shrimp Pasta

6 oz. whole wheat spaghetti

12 oz. peeled and deveined raw shrimp

1 bunch asparagus cut into 1 inch pieces

1 red bell pepper thinly sliced

1 cup fresh or frozen peas

3 cloves of garlic chopped

1 1/4 tsp. salt

1 1/2 cups non-fat plain yogurt

1/4 cup flat-leaf parsley, chopped

3 tbsp. lemon juice

1 tbsp. olive oil

1/2 tsp. pepper

1/4 cup pine nuts (optional)

Bring large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp and veggies and cook until pasta is tender and shrimp are cooked. Drain well. In large bowl mash garlic and salt until paste forms. Wisk in yogurt, parsley, lemon juice, oil and pepper. Add pasta mixture and toss to coat. Sprinkle with pine nuts if desired.

With the addition of marinara sauce, much more edible, if not almost enjoable.