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Fasta Shrimp Pasta

pasta, shrimp

3 cups rotini pasta (8 oz)
16 cooked peeled jumbo shrimp
1 cup (each) diced peeled honeydew; and
cantaloupe melon
1/2 cup diced sweet red pepper
1 cup chopped watercress
----Dressing----
1/2 cup low-fat sour cream
1/4 cup chopped fresh coriander
1/2 teaspoon grated lime rind
1/4 cup limejuice
2 tablespoons chopped fresh mint
2 teaspoons liquid honey
1 teaspoon poppyseeds
1/2 teaspoon salt
1/4 teaspoon ground coriander

Dressing: In small bowl, whisk together sour cream, fresh coriander, lime rind and juice, mint, honey, poppy seeds, salt and ground coriander. Set aside. In large pot of boiling salted water, cook rotini for 8 to 10 minutes or until tender but firm; drain and rinse under cold running water. Drain again and place in large bowl. Add shrimp, honeydew and cantaloupe melons and red pepper; toss to mix. Add dressing; toss to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.) Add watercress; toss to combine. TIP: For a fancy presentation, scoop out the melons with a melon batter and use the shells as bowls. From Looneyspoons and Crazy Plates - Janet and Greta Podleski

Contributor: Canadian Living Magazine, May, 2000

Yield: 4 servings

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