Bowtie Shrimp Pasta & Red Wine Vinaigrette

• From: National Fisheries Institute

Ingredients

• 1 lb shrimp

• 10 oz farfale (bowtie pasta)

• 1 cup cucumber, seeded and sliced

• 1/4 cup green onions, chopped

• 2 red pepper, julienne cut

• 2 Tbs capers

• Red Wine Vinaigrette3 to 4 Tbs red wine vinegar

• 1 tsp oregano, dried

• 1 clove garlic, crushed

• 1/2 to 1 tsp red pepper, dried, crushed

• 1/2 cup olive oil, extra virgin

• salt and pepper to taste

Whimsical bowtie pasta tossed with shrimp, capers, and red pepper makes quick and colorful weeknight meal.

Directions

• Cook shrimp in a large pot of boiling water until opaque. Remove from water with a skimmer and rinse under cold running water; set aside. Reserve cooking water for cooking pasta, if desired. Cook pasta as directed. Rinse under cold water. Drain thoroughly. Combine shrimp and pasta in a large bowl. Add cucumber, green onions, red pepper and capers.
• Red Wine VinaigretteShake or beat vinegar, oregano, garlic, crushed red pepper, olive oil and salt and pepper together until well mixed. Pour dressing over shrimp and pasta; toss to mix well. Cover and refrigerate at least 2 hours to blend flavors. Serve cold; with or without greens.