- 8 ounces small shell pasta
- 1 1/2 cups broccoli florets
- 1 medium carrot, chopped
- 1 red bell pepper, seeded and chopped
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- 1 scallion, chopped
- 12 ounces medium shrimp – peeled and deveined
- 1 large tomato, diced
- 1/2 cup buttermilk
- 2 tablespoons red wine vinegar
- 1 tablespoon flaxseed oil
- 1 tablespoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- Prepare the pasta according to package directions, adding the broccoli, carrot, and bell pepper during the last 5 minutes of cooking.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and scallion and cook for 1 minute. Add the shrimp and cook, stirring frequently, for 3 minutes, or until the shrimp are opaque. Add the tomato and cook for 1 minute. Remove from the heat.
- Meanwhile, in a large bowl, combine the buttermilk, vinegar, flaxseed oil, mustard, black pepper, and salt. Add the shrimp mixture and pasta mixture and toss to coat well.