Shrimp Pasta Salad
Shrimply irresistable. Enjoy this delicious shrimp and pasta salad that's chock full of great flavors. The best part is that it's low in fat and calories so you won't put a dent in your diet.
Ingredients
- 12 ounce(s) whole-wheat rotini or rotelle pasta or fusilli
- 16 ounce(s) peeled deveined shrimp, tails removed (30 to 35
- 1/4 cup(s) olive oil
- 1 medium red onion, chopped
- 3 large garlic cloves, minced
- 3/4 teaspoon(s) salt (taste and season slowly)
- 1/2 teaspoon(s) red chili pepper flakes
- 1/4 teaspoon(s) ground cumin
- 2 cup(s) loosely packed baby spinach leaves
- 1 (15 oz.) can chickpeas, drained and rinsed (garbanzos)
- 1 1/4 cup(s) strained low-fat Greek yogurt (or whole-milk plain yogurt)
- 33/100 cup(s) chopped fresh mint leaves
- 1 1/4 floz fresh lemon juice
- 2 teaspoon(s) finely grated lemon zest
Instructions
- Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package instructions.
- Drain and set aside.
- Meanwhile, toss shrimp with 2 tbsp olive oil, onion, garlic, 3/4 tbs salt, chili flakes, and cumin; marinate at room temperature for 10 minutes.
- Preheat a medium frying pan over medium heat, and then add shrimp and marinade.
- Cook, stirring often, until shrimp are pink and firm, 3 to 4 minutes.
- In a large bowl, toss together pasta, shrimp mixture, spinach, chickpeas, yogurt, mint, lemon juice, remaining oil, and lemon zest.
- Season to taste with salt.
- Serve warm or at room temperature.
Nutrition
Calories: 2874.16kcalCarbohydrates: 371.11gProtein: 199.08gFat: 80.71gSaturated Fat: 14.32gCholesterol: 975.28mgSodium: 6889.75mgFiber: 59.64gSugar: 29.68g
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