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Categories:
light sour cream non-fat sour cream water white wine vinegar other vinegar Rotelle butter fresh garlic shrimp Italian lettuce blend tomato paremesan cheese
Viewed: 35 - Published at: 8 years agoIngredients
- 1/2 cup light sour cream
- non-fat sour cream
- 1/3 cup water
- 1/4 cup white wine vinegar
- other vinegar
- 1 pkg. (1-1/4 oz.) Caesar salad dressing mix
- 8 oz. uncooked rotelle (spiral) pasta
- 1 tbsp. butter
- 1 clove finely chopped fresh garlic
- 1/2 lb. uncooked md. shrimp, peeled and deveined*
- 1 pkg. (10 oz.) Italian lettuce blend
- 1 ripe tomato, seeded and diced in 1/2
- Freshly grated Paremesan cheese, if desired
Method
- In small bowl stir togethter all dressing ingredients with wire whisk until smooth.
- If thinner consistency is desired, stir in additional water.
- Cover; refrigerate until ready to serve.
- Cook pasta according to package directions.
- Rinse with hot water; drain.
- Keep warm.
- Meanwhile, in small skillet melt butter and add garlic.
- Cook over medium heat for 1 minute.
- Add shrimp; continue cooking, stirring occasionally, until shrimp turns pink (2 to 4 minutes).
- In large salad bowl combine cooked pasta, shrimp, lettuce and tomato.
- Pour desired amount of dressing over salad; toss to coat.
- Sprinkle with Parmesan cheese.
