Shrimp and Pasta Salad with an Orange



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3 ounce shrimp (medium-sized, frozen)
1/4 teaspoon crushed red pepper flakes
1 garlic
1 onion (green)
1 bell pepper (Red)
1 cup zucchini or yellow squash
2/3 tablespoon olive oil
1 1/2 teaspoon red wine vinegar
1 1/2 ounce pasta (dry, uncooked)


Use small cut type of pasta such as penne, bow ties or rigatoni. Cook pasta according to recipe directions; drain and set aside to cool. If using cooked frozen shrimp, rinse and pat dry. If using fresh shrimp, peel and devein. For fresh shrimp, place uncooked shrimp in a pot of boiling water and cook until shrimp turns bright pink, about 2-3 minutes. Drain and let cool. Rinse and chop green onion, bell pepper and zucchini. Mince garlic and whisk together with red pepper flakes, olive oil and vinegar. Combine all ingredients and toss until well mixed. Refrigerate for about 30 minutes for flavors to blend and serve. Pasta Cooked: Choose pasta that you prefer, such as penne, spaghetti, or linguini. Bring water to a boil over high heat, using twice as much water as pasta. Add pasta and cook, stirring occasionally, until tender but not soft, about 8 minutes. Drain pasta, and add to recipe or serve (do not rinse.)

Created date

June 2004

Nutritional Information

Calories 360
Protein 23 g
Carbohydrate 44 g
Fat 12 g
Satfat 2 g
Sodium 140 mg
Fiber 9 g
Sugars 3 g
Cholesterol 130 mg