Ingredients
1/2 pound bow-tie pasta.
1/2 pound fresh frozen jumbo shrimp.
1-2 ripe tomatoes
bunch of fresh basil
1 clove garlic, chopped fine
red pepper flakes to taste
vinigrette salad dressing; enough to toss your pasta.
Salt and Pepper to taste.
4 oz. shredded mozzerella, low fat.
Vinegrette:
1/4 cup fresh lemon juice
2/3 cup olive oil
1/2 tsp. prepared dijon mustard
salt and pepper
Preparation
Cook your pasta per package directions. Drain and cool. Add a little vinegrette so pasta will not stick. While pasta is cooking, thaw shrimp, peel and cut into thirds, place on paper towels to dry, wrap with paper towels and refigerate until needed. Chop tomatoes. Cut Basil into ribbons. Combine the cooled pasta, shrimp, tomato, basil, chopped garlic and toss with the vinegrette. Add the pepper flakes to taste, shredded mozzerella and toss again. Serve over arugala or chopped greens and serve with good bread.
