Meatless

Shrimp: with Penne & Dill

Source: South Beach Recipe

Phase 2

Ingredients

  • 1 lb. large shrimp, peeled and deveined
  • 1 garlic clove, minced
  • 1-2 Tbls. olive oil
  • 8 oz. Penne pasta (we like whole wheat)
  • 1 c. grape tomatoes, halved
  • 1/2 c. low-fat plain yogurt
  • 1 bunch scallions, finely sliced
  • 2 Tbls. fresh dill, chopped
  • 1 Tbls. capers, rinsed, drained and chopped
  • 1-2 t. finely grated lemon zest
  • 1/4 t. salt
  • 1/4 t. freshly ground black pepper

Instructions

Rinse shrimp and transfer to a zip lock bag, add garlic and marinate for several hours.

Coat shrimp with a little olive oil and grill using a grill pan or foil pan coated with nonstick spray. Cook until shrimp are no longer opaque; takes about 10 minutes. Transfer to a large pasta bowl.

While shrimp are grilling, add pasta to boiling water and cook according to package directions until al dente. Drain (do not rinse) and add to bowl with the shrimp.

Mix yogurt, scallions, dill, capers, lemon zest, salt and pepper until blended. Pour over shrimp and pasta; add tomatoes and toss to coat. Serve warm.

NOTE: Serves 4