A terrific summer dish - Serves as a main dish or a side
12 Large shrimp, cooked
8 Oz rotini or spiral pasta
½ Cup frozen peas, thawed
1 Medium red onion, sliced
8 Fresh or frozen asparagus, cut into ½ inch pieces
1 Cup fresh white mushrooms, thinly sliced
1 Cup slivered carrots
½ Cup chopped fresh cilantro
4 Large lettuce leaves
1 Tbs olive oil
1/3 Cup chicken broth
2 Tbs balsamic vinegar
3 Cloves garlic, crushed
½ Tsp dried red chili pepper, crushed
2 Tbs fat reduced parmesan cheese, grated
½ Cup sun-dried tomatoes, diced
Combine dressing and set aside for at least one hour. Add cooked shrimp to dressing and refrigerate while preparing rest of recipe.
Cook pasta according to package directions. Drain. Stir in peas, onion, mushrooms, carrots and cilantro. Cook asparagus for one minute or according to package directions, if frozen. Drain and add to pasta.
Add dressing with shrimp to pasta mixture and mix well. Line salad plates with lettuce leaves, add salad, and serve.
4.5 grams Fat