By Javier Cuesta
Cook the whole-wheat pasta according to package instructions until al dente. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the shrimp with a pinch of salt and pepper, and cook for about 2-3 minutes on each side until they're pink and opaque. Remove from the skillet and set aside.
In the same skillet, add the cherry tomatoes and cook for about 2 minutes, just until they begin to soften and burst. Remove from the heat.
In a large bowl, combine the cooked pasta, cooked shrimp, cherry tomatoes, and romaine lettuce.
Drizzle the light Caesar dressing over the mixture and toss everything until well coated.
Sprinkle the Parmesan cheese over the salad and toss again gently.
Serve the salad warm with additional Parmesan cheese on the side, if desired.
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This Salad Pasta Seafood recipe is ready in 25 minutes and features Whole-wheat pasta, Shrimp (peeled & deveined), Romaine lettuce and other delicious ingredients. Contains 430 calories total.
Cook the whole-wheat pasta according to package instructions until al dente. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the shrimp with a pinch of salt and pepper, and cook for about 2-3 minutes on each side until they're pink and opaque. Remove from the skillet and set aside.
In the same skillet, add the cherry tomatoes and cook for about 2 minutes, just until they begin to soften and burst. Remove from the heat.
In a large bowl, combine the cooked pasta, cooked shrimp, cherry tomatoes, and romaine lettuce.
Drizzle the light Caesar dressing over the mixture and toss everything until well coated.
Sprinkle the Parmesan cheese over the salad and toss again gently.
Serve the salad warm with additional Parmesan cheese on the side, if desired.
Calories per Serving: 430
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