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Shrimp and Veggie Pasta Salad with Lemon-Herb Vinaigrette
KITCHENAID21Ingredients
45Minutes
440Calories
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Ingredients
US|METRIC
7 SERVINGS
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Directions
- Cook pasta in salted boiling water according to package directions (usually about 9-11 minutes for al dente). Drain, rinse under cool water and set aside.
- Meanwhile, heat 1 tablespoon of oil in a large skillet over medium heat. Slice scallions and cook until soft about 5 minutes. Increase heat to medium-high; add one more tablespoon of oil then add shrimp, red pepper flakes, Old Bay seasoning and sea salt; sauté together stirring constantly until shrimp are opaque, about 2-3 minutes. Remove from heat and set pan aside to let shrimp mixture cool.
- In a large mixing bowl add salt and pepper, vinegar, mustard, garlic, lemon juice and zest. Use the KitchenAid® 3-Speed Hand Blender with the whisk attachment to blend ingredients together and slowly pour in the olive oil in small amounts until the dressing is emulsified and mixed well. Chop the fresh herbs, mix into the Lemon-Herb dressing and set aside.
NutritionView More
440Calories
Sodium13% DV300mg
Fat23% DV15g
Protein45% DV23g
Carbs18% DV55g
Fiber20% DV5g
Calories440Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol100mg33% |
Sodium300mg13% |
Potassium430mg12% |
Protein23g45% |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate55g18% |
Dietary Fiber5g20% |
Sugars3g6% |
Vitamin A10% |
Vitamin C50% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.