Fusilli with Shrimp, Red Peppers & Dill
This glorious shrimp, pasta, and red bell pepper salad is filled with flavor (and vitamin C) and it's very easy to make. Serve with assorted baby greens and crusty bread.
  • 6 cups water
  • Half a lemon, thinly sliced
  • 2 garlic cloves, peeled and lightly smashed
  • 1 teaspoon black pepper
  • 1 bay leaf
  • 1 pound medium shrimp, shelled and deveined
  • 10 ounces fusilli pasta
  • 3 large red bell peppers, cut into thin strips
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup minced fresh dill
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 8 scallions, thinly sliced

1. In a large saucepan, combine water, lemon slices, garlic cloves, 1/2 teaspoon of pepper and bay leaf. Cover and bring to a boil over high heat. Reduce heat to medium and simmer for five minutes to blend flavors.

2. Add shrimp to saucepan and simmer just until pink and firm, about two minutes. With slotted spoon, transfer shrimp to a bowl to cool. Remove garlic, place in a large salad bowl, mash with a fork and set aside. Discard lemon slices and bay leaf.

3. Bring shrimp cooking water back to a full rolling boil and add pasta. Cook for nine minutes. Add bell peppers and cook until pasta is al dente and peppers are crisp-tender, about two minutes. Reserving 2 tablespoons of cooking liquid, drain fusilli and peppers in a colander. Rinse under cold running water to cool.

4. Whisk sour cream, dill, lemon juice, salt, remaining 1/2 teaspoon black pepper and reserved cooking liquid into mashed garlic in salad bowl. Add shrimp, fusilli, bell peppers, and scallions, and toss to mix.

Nutritional Information
Per serving: 384 calories, 4.7g total fat, 2.4g saturated fat, 0.3g monounsaturated fat, 0.9g polyunsaturated fat, 5.8g dietary fiber, 26g protein, 60g carbohydrate, 145mg cholesterol, 473mg sodium
Good source of: beta-carotene, folate, iron, manganese, niacin, selenium, thiamin, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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