Italian Shrimp Pasta Salad


1 lb. Cleaned raw shrimp, any size 3/4 cup fat free or low fat Italian or Caesar dressing, divided 2 cups sliced fresh mushrooms 1 small red onion, very thinly sliced 1 can (14 oz.) artichoke hearts, drained, chopped 1 pkg. (9 oz.) whole wheat pasta, cooked as directed 1/4 cup grated Parmesan Cheese

Cook the shrimp in a 1/2 cup of the dressing using a large skillet on medium-high heat for 2 minutes. Add mushrooms, onion, and artichokes. Continue cooking until shrimp turn pink and vegetables are just tender, stirring frequently. Toss the shrimp mixture with hot cooked pasta and add the remaining 1/4 cup salad dressing. Sprinkle with the Parmesan cheese.

Contributed by: Edit

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