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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

Debi Dudley, Salt Lake City, Utah
Recipe by Cooking Light August 2007

Gallery

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

Recipe Summary

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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