"You could make this dish vegetarian by substituting tofu for shrimp. Leftovers are delicious served cold." –Debi Dudley, Salt Lake City
Cooking Light AUGUST 2007
Combine 2 tablespoons olive oil and next 6 ingredients (through shrimp) in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; sauté 6 minutes or until done. Remove from heat; set aside.
Cook pasta according to package directions, omitting salt and fat. Place pasta in a large bowl; add tomato, basil, and mint.
Combine red wine vinegar, 1 tablespoon olive oil, sugar, and next 5 ingredients (through black pepper) in a small bowl. Pour over pasta mixture, and toss to coat. Place about 1 3/4 cups pasta mixture on each of 6 plates. Top each serving with about 3 ounces shrimp mixture and 2 tablespoons cheese.
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