Whole Wheat Fettuccine With Shrimp
|Whole wheat fettuccine||6 Ounce, drained, rinsed|
|Shelled deveined cooked shrimp||12 Medium|
|Green beans||1 Cup (16 tbs), blanched and cut diagonally into thirds|
|Tomato||1 Medium, diced|
|Scallions||4 , diagonally sliced, reserve 1 tablespoon|
|Whole grain mustard||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|White wine vinegar||1 1⁄2 Teaspoon|
|Chopped fresh tarragon/1 teaspoon dried tarragon||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Lettuce leaves||16 (Boston, Bibb)|
1. Place fettuccine in large serving bowl. Cut each shrimp diagonally into thirds; add to serving bowl with green beans, tomato and scallions.
2. To prepare dressing, in small bowl, combine mustard and garlic. Whisk in oil until thick; whisk in vinegar until combined. Add tarragon, salt and pepper. Pour over fettuccine mixture and toss to combine.
3. Line four salad plates with lettuce leaves. Arrange fettuccine mixture evenly on each plate; garnish with reserved scallion.