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3 cups uncooked bow tie pasta
3 cups fresh broccoli florets
1 pound peeled and deveined cooked medium shrimp
2 tablespoons plus 1/2 cup reduced-fat creamy Caesar salad dressing, divided
1/3 cup grated Parmesan cheese
In a large saucepan, cook pasta according to package directions, adding the broccoli during the last 4 minutes of cooking.
Meanwhile, in a large skillet, cook shrimp in 2 tablespoons dressing over medium heat for 3-4 minutes or until heated through.
Drain pasta mixture; transfer to a large bowl. Add the shrimp, cheese and remaining dressing; toss to coat. Serve immediately.
Yield: 4 servings.
1 can (11 ounces) Mandarin oranges, drained
1 can (8 ounces) pineapple tidbits in juice, drained
1/4 cup thinly sliced green onions
1 tablespoon canned chopped mild green chiles
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/2 medium yellow bell pepper, trimmed and thinly sliced
1/2 medium red onion, trimmed and thinly sliced
1 garlic clove, minced
1 1/2 pounds medium shrimp, peeled and deveined, thawed if frozen
1 can (14 1/2 ounces) unsalted diced tomatoes, well drained
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and black pepper to taste
8 (10-inch) flour tortillas, warmed according to package instructions
2 cups shredded Monterey Jack cheese
For salsa: Mix all of the salsa ingredients in a medium bowl; refrigerate.
For tacos: Heat the oil in a large, nonstick skillet over medium heat. Add the bell pepper, red onion and garlic; cook and stir until tender-crisp, about 4 minutes. Stir in the shrimp, tomatoes, chili powder, cumin, salt and pepper. Cook and stir until the shrimp are firm and opaque in the thickest part, 1 to 2 minutes.
Warm the tortillas according to package directions.
Spoon 1/8 of shrimp mixture onto a tortilla; top with a portion of salsa and cheese. Fold in the edges and roll up tortilla. Repeat with remaining tortillas. Serve immediately.