Shrimp Pasta
4 servings
4 tbsp Balsamic vinaigrette (recipe below), divided
1 lb. fresh shrimp, peeled & deveined
2 small tomatoes, chopped (2 cups)
¾ cup plain Greek yogurt
2 tsp dried Basil
8 oz brown rice fettuccine (or whole-wheat fettuccine), cooked &
drained
½ cup grated Parmesan cheese
Balsamic Vinaigrette
1 ¼ cup lemon juice
6 tbsp balsamic vinegar
1 tsp honey
2 tsp Dijon mustard
6 tbsp extra virgin olive oil
Directions:
- Pour 2 tbsp vinaigrette over shrimp in a small bowl; stir to combine; cover & refrigerate for 20 minutes.
- Heat large skillet over medium heat. Add shrimp & cook 3 minutes or until shrimp turns pink, stirring frequently. Remove shrimp from skillet. Add tomatoes, remaining 2 tbsp vinaigrette, Greek yogurt & basil to the same skillet. Cook & stir 2 minutes, until well blended. Add shrimp & cook until heated through. Place hot fettuccine on a large serving platter & top with the shrimp mixture. Sprinkle with grated Parmesan cheese.
21 Day Fix container counts: ½ orange, 1 yellow, 1 red, ½ blue