Shrimp And Pasta Caesar Salad
American Heart Association
From the American Heart Association’s One Dish Meals Cookbook
Serves 4; 2 cups per serving
|8||ounces dried farfalle or bow-tie pasta|
|10||ounces peeled raw medium shrimp|
|2||tablespoons fat-free or light Caesar salad dressing|
|8||ounces sugar snap peas, trimmed|
|1||cup marinated artichoke hearts, drained and coarsely chopped (6 ounces)|
|1||cup halved cherry tomatoes|
|1/3||cup fat-free or light Caesar salad dressing|
|freshly ground black pepper to taste|
Prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander.
Meanwhile, rinse the shrimp and pat dry with paper towels. In the pot used for the pasta, heat 2 tablespoons salad dressing over medium-high heat. Stir in the peas. Cook for 2 minutes, stirring once.
Stir in the shrimp. Cook for 3 to 4 minutes, or until the shrimp are opaque, stirring once. Stir in the artichokes, tomatoes, and 1/3 cup salad dressing. Heat through, stirring once.
Stir in the pasta.
Serve warm, let the salad cool to room temperature, or transfer the salad to a large bowl, cover with plastic wrap, and refrigerate until cold. Sprinkle with pepper to taste.
Cook’s Tip on Serving Pasta Salad:
While chilling, the pasta will absorb the dressing. Therefore, stir in a little fat-free, low-sodium chicken broth or low-sodium vegetable broth before serving chilled.
This recipe is reprinted with permission from the American Heart Association One-Dish Meals Cookbook, Copyright © 2003 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.