Grilled Shrimp Pasta Salad
Course: Main Dish
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Makes 6 Servings
1 box Dreamfields Penne Rigate
3 tablespoons champagne vinegar
1 teaspoon Dijon mustard
2 cloves garlic minced
salt and pepper (to taste)
1/2 cup extra virgin olive oil plus additional for drizzle
1/2 pound large shrimp peeled and deveined
1 small fennel bulb thinly shaved (reserve fronds for garnish)
1/4 cup almonds sliced
1/4 cup dried apricots thinly sliced
Cook pasta according to package directions. Rinse pasta in cold water; drain again. Place pasta in large bowl; set aside.
Meanwhile, place vinegar, mustard and garlic in small bowl; whisk to combine. Season with salt and pepper, as desired. Gradually whisk in 1/2 cup olive oil. Add to pasta; toss to combine.
Thread shrimp onto skewers. Season with salt and pepper, as desired. Lightly drizzle shrimp with olive oil. Heat grill pan over medium heat. Cook shrimp about 6 to 8 minutes or until pink on both sides, turning once.
Meanwhile, add shaved fennel, almonds and apricots to pasta; toss to combine. Top with shrimp skewers. Garnish with fennel fronds, as desired.
24 g Fat
54 g Carbohydrates
16 g Protein
3 g Saturated Fat
60 mg Cholesterol
330 mg Sodium
8 g Dietary Fiber