Pasta Salad with Shrimp and Snow Pea Pods by Nancy T. Maar
This dish can be served hot, warm, or chilled. Shrimp supplies both protein and fat, and pasta provides carbs. The carbs are diluted by the shrimp and veggies.
Yields 6 servings; serving size 1 cup
Calories: 454.35
Protein: 17.28 grams
Carbohydrates: 40.38grams Sugar: 3.82 grams
Fat: 24.78 grams
½ cup olive oil
4 cloves garlic, chopped
1 pound raw, cleaned shrimp
1 pound snow pea pods, washed and trimmed
1 pound curly pasta, cooked
⅔ cup Basic Mayonnaise, plus more to taste (page 238)
1 teaspoon Basic Mustard (page 241)
Juice of ½ lime
Salt and pepper to taste
2 teaspoons capers
4 springs fresh dill to garnish
Heat the oil in a large pot over medium heat. Sauté the garlic for about 3 minutes. Add the shrimp and toss until pink.
Stir in the pea pods, pasta, mayonnaise, mustard, salt, pepper, juice, and capers. Serve, sprinkling dill over the top.
Snow Pea Pods
Snow pea pods are commonly used in Asian cooking. Blanch the pea pods briefly in boiling water to help them retain their vivid green color. Don't have snow peas? That's okay. Use green beans instead.
