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Shrimp Scampi Orzo Pasta Salad

Servings = 2 | Serving size =4 ounces shrimp with pasta salad

This recipe can be multiplied by 3.

The pasta salad keeps well tightly covered in the fridge overnight. The scampi butter keeps well tightly covered in the fridge for about 2 days.

This recipe is a meal unto itself.

2	small cloves garlic (minced)
1/4 cups	light spread (like Promise Buttery Spread Light or Smart Balance Light)
1/4 tsp	salt
2 Tbsp	Italian parsley (minced)
1 Tbsp	fresh chives (minced)
	fresh ground black pepper (to taste)
4 quarts	water
8 ounces	fresh asparagus spears
4 ounces	carrot (peeled and diced)
4 ounces	orzo pasta
8 ounces	large shrimp (peeled and deveined)
	spray olive oil
2 small	tomatoes
	lettuce leaves for garnish

Combine the minced garlic, Promise Light Spread, salt, minced parsley, minced chives and pepper in a large mixing bowl. Cover with plastic wrap and set the bowl in the refrigerator.

Place 1 quart water in a shallow pan over medium-high heat. When the water is just ready to boil reduce the heat to medium and add the asparagus spears. Blanch for 7 – 10 minutes and remove. Place on a cutting board to cool.

While the asparagus is cooling dice the carrots.

Cut the asparagus into 1/2 inch pieces and add them to the scampi butter with the carrots and blend together.

Preheat the oven to 400° F. Place a large non-stick skillet in the oven.

Place the water in a large stockpot over high heat. When the water begins boiling add the pasta and cook for about 8 – 12 minutes until just done. Drain the pasta and shake well to remove the excess water. Add the hot pasta to the bowl with the scampi butter and vegetables. Stir well.

When the pan in the oven is hot spray lightly with oil and add the shrimp. Cook for about 7 – 8 minutes turning once. Remove add to the pasta. Toss well. Cover with plastic wrap and refrigerate until cold. Stir the salad about every 20 minutes to blend the flavors together well.

When ready to serve. Place lettuce on a plate and top with on half of the pasta salad per serving. Garnish with sliced tomatoes.

Nutrition Facts

Serving size: 4 ounces shrimp with sauce and pasta | Servings 2

Calories 488 | Calories from Fat 123

Amount Per Serving (% Daily Value)

Total Fat 14g (21%) | Saturated Fat 4g (18%)

Monounsaturated Fat 4g | Trans Fat 0g

Cholesterol 173 mg (58 %) | Sodium 692 mg (29 %)

Total Carbohydrates 59g (20%) | Sugars 7g

Dietary Fiber 5g (21%) | Protein 36g

Vitamin A 265% | Vitamin C 51 % | Calcium 15% | Iron 44%

Vitamin K 135 mcg  | Potassium  1006 mg | Magnesium  160 mg