Shrimp, Almond & Feta Salad

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By: Big Bear's Wife

Course: Main Dish
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes

Makes 6 Servings


Ingredients

  • 1 box Dreamfields Penne Rigate

  • 1/2 cup extra virgin olive oil (add an additional teaspoon)

  • 1/4 cup balsamic vinegar

  • 1 cup almonds slivered

  • 1 tablespoon fennel seeds

  • 12 ounces extra small shrimp cooked & peeled (defrostif frozen)

  • 1/2 cup carrots shredded finely (or rainbow carrots)

  • 1/2 cup dried apricots chopped

  • 4 ouces crumbled feta cheese


Directions

  1. Cook pasta according to package directions. Place pasta in large bowl.

  2. In small bowl, whisk together 1/2 cup of the oil and the balsamic vinegar. Add to pasta; toss to coat well.

  3. Heat remaining 1 teaspoon oil in large nonstick skillet over medium heat. Add almonds; cook and stir 3 minutes. Add fennel seeds; cook and stir 2 minutes. Transfer to medium bowl; set aside.

  4. Add shrimp and carrots to skillet. Cook and stir 1 to 2 minutes, or until shrimp are opaque.

  5. Add shrimp and reserved almond mixture to pasta; toss to coat well. Add apricots and feta; toss gently to combine. Serve immediately or chilled.


Nutritional Information

  • 630 Calories

  • 34 g Fat

  • 63 g Carbohydrates

  • 25 g Protein

  • 6 g Saturated Fat

  • 110 mg Cholesterol

  • 620 mg Sodium

  • 9 g Dietary Fiber

Penne RigateRodgers Townsend