Garden Shrimp Pasta

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

You could make this dish vegetarian by substituting tofu for shrimp. Leftovers are delicious served cold. –Debi Dudley, Salt Lake City

Ingredients:

2 tablespoons olive oil

1 teaspoon chopped fresh oregano

1 teaspoon grated lemon rind

1 teaspoon grated orange rind

1/4 teaspoon crushed red pepper

1/4 teaspoon salt

2 pounds medium peeled and deveined shrimp

8 ounces uncooked angel hair pasta

5 cups chopped seeded tomato (about 1 1/2 pounds)

1/4 cup thinly sliced fresh basil

1/4 cup thinly sliced fresh mint

2 tablespoons red wine vinegar

1 tablespoon olive oil

1 teaspoon sugar

2 teaspoons spicy brown mustard

1/2 teaspoon grated lemon rind

1 teaspoon fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

3/4 cup (3 ounces) crumbled feta cheese

Directions:

1. 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.
2. Cook pasta according to package directions, omitting salt and fat. Place pasta in a large bowl; add tomato, basil, and mint.
3. 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.

By RecipeOfHealth.com