This Dilled Shrimp Pasta Salad is full of protein and vitamins. Use whole wheat pasta to make this recipe even more healthy. Enjoy!
Makes: 6 servings
1/2 pound fusilli rotelle (wagon wheel) or other medium past
2 tablespoons extra-virgin olive oil
1 lemon, Zest
1 clove finely chopped garlic
3 cups baby spinach leaves
1 pound USA wild large shrimp (26 to 30 count)
1 1/4 cup frozen shelled edamame or frozen peas
2 tablespoons light mayonnaise
2 1/2 tablespoons lemon juice
3/4 teaspoon fine sea salt
pinch cayenne pepper
2/3 cup chopped fresh dill
Bring a large pot of salted water to a boil and cook pasta until tender, about 13 minutes, adding shrimp and edamame in the last 3 minutes of cooking. Drain and cool under cold running water, then drain thoroughly.
In a large bowl, whisk together oil, mayonnaise, lemon zest and juice, garlic, salt and cayenne. Add pasta, shrimp, edamame, spinach and dill and toss to combine. Serve immediately or refrigerate up to 1 day.
Nutritional Info: Per Serving: 360 calories (100 from fat), 11g total fat, 1.5g saturated fat, 95mg cholesterol, 790mg sodium, 41g carbohydrates, (5 g dietary fiber, 5g sugar), 27g protein.
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