Bowtie Shrimp Pasta & Red Wine Vinaigrette
Whimsical bowtie pasta tossed with shrimp, capers, and red pepper makes quick and colorful weeknight meal.
- 1 lb shrimp
- 10 oz farfale (bowtie pasta)
- 1 cup cucumber, seeded and sliced
- 1/4 cup green onions, chopped
- 2 red pepper, julienne cut
- 2 Tbs capers
- Red Wine Vinaigrette3 to 4 Tbs red wine vinegar
- 1 tsp oregano, dried
- 1 clove garlic, crushed
- 1/2 to 1 tsp red pepper, dried, crushed
- 1/2 cup olive oil, extra virgin
- salt and pepper to taste
- Cook shrimp in a large pot of boiling water until opaque. Remove from water with a skimmer and rinse under cold running water; set aside. Reserve cooking water for cooking pasta, if desired. Cook pasta as directed. Rinse under cold water. Drain thoroughly. Combine shrimp and pasta in a large bowl. Add cucumber, green onions, red pepper and capers.
- Red Wine VinaigretteShake or beat vinegar, oregano, garlic, crushed red pepper, olive oil and salt and pepper together until well mixed. Pour dressing over shrimp and pasta; toss to mix well. Cover and refrigerate at least 2 hours to blend flavors. Serve cold; with or without greens.
Recipe courtesy of the National Fisheries Institute
Calories from Fat 180 (42%)
(31%)Total Fat 20g
(14%)Saturated Fat 3g
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Total Carbohydrate 40g
(10%)Dietary Fiber 2g
Sugar Alcohols 0g
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