Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

"You could make this dish vegetarian by substituting tofu for shrimp. Leftovers are delicious served cold." –Debi Dudley, Salt Lake City

Recipe by Cooking Light August 2007

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Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

420 calories; calories from fat 29%; fat 13.6g; saturated fat 3.8g; mono fat 6.2g; poly fat 2.5g; protein 39g; carbohydrates 35.4g; fiber 3.1g; cholesterol 242mg; iron 5.7mg; sodium 560mg; calcium 181mg.
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