Recipe
Salad
Rotini and Shrimp with Yogurt Dill Dressing
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12 oz) pkg reduced-carb rotini, uncooked | ||
| 2 tbsp. Hy-Vee butter | ||
| 2 clove(s) garlic, minced | ||
| 1 lbs. medium shrimp, peeled | ||
| 1 ½ tsp. Hy-Vee salt, divided | ||
| ¼ tsp. Hy-Vee black pepper | ||
| 1 ½ c. Hy-Vee low-fat plain yogurt | ||
| ¼ c. Hy-Vee mayonnaise | ||
| 1 jalapeno pepper, seeds and ribs removed, minced | ||
| 1 cucumber, peeled, diced | ||
| 3 tbsp. chopped fresh dill or 1 tsp dried dill | ||
| 3 scallions, chopped | ||
| ¼ tsp. Hy-Vee paprika |
Directions
- Cook pasta according to package directions. Drain, rinse with cold water and drain thoroughly.
- Meanwhile, in a medium frying pan, melt butter over moderate heat. Stir in garlic, shrimp, 1/4 tsp salt and black pepper.
- Sauté, until shrimp is just done, about 4 minutes. Remove shrimp from pan and set aside to cool.
- In large bowl, combine the yogurt, mayonnaise, jalapeno, cucumber, dill, scallions, paprika, and remaining 1-1/4 tsp salt.
- Toss pasta with the yogurt sauce and shrimp and garlic.
Nutrition facts
Servings
430 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 125mg
- Sodium: 1010mg
- Total Carbohydrates: 39g
- Protein: 35g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 10%
0%
Iron 20%
0%
Calcium 20%
Recipe Source:
Hy-Vee reduced carb rotini package.