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Lemon Shrimp Pasta Salad Recipe

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This recipe for Lemon Shrimp Pasta Salad, by , is from The Stevens Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roxanne Stevens
Added: Sunday, January 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 Cups uncooked bowtie pasta
1 lbs. fresh asparagus spears, cut into 2: lengths
1 Cup Kraft Light zesty Italian dressing
1 tsp. dried oregano leaves
1 tsp. grated lemon peel
1 lb. cooked/deveined large shrimp (20-25 count)
1 Cup halve or quartered cherry tomatoes
1 8 oz. pkg Shredded Colby/Monterey Jack Cheese

Directions:
Directions:
Cook pasta as directed on package, adding asparagus to the cooking water for the last 3 minutes of the pasta cooking time. Drain and rinse with cold water. Mix dressing, oregano and lemon peel. Place pasta mixture in large bowl. Add dressing mixture, shrimp, tomatoes and cheese, mix lightly. Serve immediately or can be covered and refrigerated until ready to serve.

Number Of Servings:
Number Of Servings:
12 servings, 3/4 cup
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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