Ingredients
Dressing
| 1/2 cup | light sour cream or | | non-fat sour cream | | 1/3 cup | water | | 1/4 cup | white wine vinegar or | | other vinegar | | 1 pkg. (1-1/4 oz.) | Caesar salad dressing mix |
Salad
| 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 |
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Instructions
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.
Author's Comments
*1/2 pound frozen cooked peeled shrimp, thawed, can be substituted for 1/2 pound uncooked medium shrimp, peeled and deveined.
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