Shrimp Pasta Salad
Ingredients
The shrimp
-
1
lb
defrosted shrimp, peeled and deveined
-
2
tbsp
olive oil
-
1
tsp
salt
-
½
tsp
pepper
-
½
tsp
garlic powder
The salad
-
175-200
g
fusili pasta, cooked
-
juice of half
lemon
-
100
g
crumbled goat cheese
-
½
cup
finely chopped sundried tomatoes (drained of any oil)
-
14
oz
cannellini beans, drained and rinsed
-
2
shallots
minced
-
½
cup
pitted green olives
-
⅓
cup
minced fresh chives
The dressing
-
⅓
cup
olive oil
-
½
tsp
chili paste or chili flakes
-
½
tsp
salt
-
¼
tsp
pepper
-
juice of one
lemon
-
½
tbsp
red wine vinegar
-
2
cloves
garlic, pressed
-
1
tbsp
liquid honey
Instructions
- Cook the pasta according to package directions until al dente, then drain and set aside.
- In a small bowl or jar, whisk together the dressing ingredients and set aside.
- In a bowl, mix the shrimp with olive oil, salt, pepper, and garlic powder, then set aside.
- Heat a frying pan over medium-high heat, add the shrimp, and cook for 2-3 minutes per side until cooked through. Remove shrimp and set aside.
- Deglaze the pan with lemon juice, then add the pasta and cook for 2-3 minutes to coat with the lemon juice.
- In a large bowl, combine all salad ingredients, including the pasta and dressing, then gently toss in the shrimp.
- Serve immediately or store in the fridge for up to 3 days.
Nutrition Facts (estimated)
Servings
4
Calories
654
Total fat
31.5g
Total carbohydrates
57.6g
Total protein
39g
Sodium
939.9mg
Cholesterol
192.6mg
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