Simply put — I’m not the world’s greatest entertainer.

However, as I get older and start doing more of that thing they call adulthood, what with hosting get-togethers and all that other stuff they tell you you’re supposed to do, I’m slowly learning the ropes of this business of entertaining. My first lesson — always cook something easy and effortless. Then, the rest doesn’t seem so difficult.

That’s why I’ve ditched the coq au vin (for now) and have treated my guests to this tasty, healthy (and EASY) Creamy Shrimp Pasta with Summer Vegetables. Time and time again, it’s proven to be a hit. It’s a little sweet, a little savory and it combines some of the best flavors of summer in one satisfying dish.

Let’s just put it this way — whenever I make this stuff, there is not a noodle to be found in my hair. And while I may get no applause from my guests, I do get a lot of “mmms!” and “ooohs!” and “wows!” In my book, that is equally gratifying.

Creamy Shrimp Pasta with Summer Vegetables

Yields: 4 servings


1 box (or up to 1 lb) whole wheat angel hair or spaghetti pasta

1 tablespoon olive oil

1 lb peeled, de-veined and tail-off cooked shrimp, thawed

1 pint grape or cherry tomatoes, halved

2 cups sweet corn

1/2 red onion, chopped

3 teaspoons minced garlic

Salt and pepper

1 1/2 cups nonfat or low-fat plain Greek yogurt

1 tablespoon lemon juice

1 teaspoon dried tarragon

1 teaspoon dried thyme

1/2 teaspoon dried oregano


Bring a large pot of salted water to a boil and cook pasta al dente according to package directions.

Meanwhile, heat a large skillet over medium heat; add olive oil and shrimp. Saute shrimp until lightly browned, about 4 minutes. Add tomatoes, corn, onions, garlic and salt and pepper to taste and cook until onions are soft, about 5 more minutes.

In a small bowl, mix together Greek yogurt, lemon juice, tarragon, thyme and oregano. Pour mixture over shrimp mixture. Add pasta and toss to combine. Add more salt and pepper to taste and serve warm.

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