Shrimp & Pasta Salad with Orange-Parsley Sauce
You can substitute scallops or chicken for the shrimp in this dish.
  • 4 ounces (about 1 cup) ditalini or small pasta shells
  • 1 pound medium shrimp, peeled and deveined
  • 3/4 teaspoon dried oregano, crumbled
  • 3/4 teaspoon salt
  • 1/2 cup parsley leaves
  • 1/2 cup jarred red pepper, rinsed and drained
  • 1/2 cup orange juice
  • 1 tablespoon olive oil
  • 1 cucumber, peeled, halved, seeded and thinly sliced
  • 2 tablespoons capers, rinsed and drained

1. In a large pot of boiling water, cook pasta according to package directions; drain.

2. Meanwhile, preheat broiler. Toss shrimp with oregano and 1/4 teaspoon salt. Broil 4 inches from heat for 2 minutes per side until cooked through.

3. In food processor, combine remaining 1/2 teaspoon salt, parsley, red pepper, orange juice, and oil and process until smooth. Transfer to large bowl, add pasta, shrimp, cucumbers, and capers; toss to combine. Serve warm, at room temperature, or chilled.

Nutritional Information
Per serving: 242 calories, 4.9g total fat, 0.8g saturated fat, 2.7g monounsaturated fat, 0.9g polyunsaturated fat, 2g dietary fiber, 22g protein, 26g carbohydrate, 161mg cholesterol, 844mg sodium.
Good source of: iron, selenium, vitamin B12, vitamin C.

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

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