*** Buffalo Shrimp Pasta Salad

• 8oz uncooked pasta (farfalle or penne)
• 1/4 cup Frank's RedHot hot sauce (buffalo wing style)
• 2 Tbsp olive oil
• 1/2 Tbsp lemon juice
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp celery salt
• 1 lb shrimp, tails removed
• 1/2 cup crumbled reduced-fat feta cheese
• 1 large carrot, finely chopped
• 1 celery stalk, finely chopped

NOTE: Don't substitute chicken , and don't marinate the meat in the hot sauce - the vinegar will make it rubbery

Finely chop the carrot and celery (you can peel the outside of the celery to remove the tough, stringy bits. If you do, use 2 stalks). Defrost shrimp if needed.

Start pasta, and cook according to directions to al dente. 

Cook shrimp if not already pre-cooked.

In a large skillet, use a bit of the olive oil and saute the carrot and celery until they soften slightly. If shrimp was already cooked, heat it up with the veggies once they are done.

Mix the marinade ingredients together (Frank's RedHot, remaining olive oil, lemon juice, garlic powder, onion powder, and celery salt). Combine the shrimp, veggies, cooked pasta, and cheese in a bowl. Stir in the marinade, stirring to combine.

Makes 4 servings, 11 WW PointsPlus each.

Inspired by:
http://snappygourmet.com/2011/08/10/buffalo-chicken-pasta-salad/