Basal Shrimp Pasta Salad

14-00164-ShrimpPasta-BlogNothing equals waiting for the shrimp boat on the docks, with the smell of salt water and the Gulf of Mexico surrounding you. The fresh shrimp right off the boat make the most delicious meal. We love boiled shrimp in our home but there aren’t any shrimp boats in the Hudson River! I still prefer to boil or grill my shrimp so I purchase the unprepared shrimp. Adding Cajun seasonings to the water gives the shrimp a wonderful flavor. Most grocery stores and seafood shops will have pre-cooked shrimp or prepared frozen shrimp. Prepared frozen shrimp have been deveined, boiled and shelled, so you save time. Either way will work for this easy delicious basal shrimp pasta salad. The blending of feta, basil, shrimp and pasta will awaken the palette. You will find this a favorite salad for outdoor parties and don’t forget to have plenty of Sting-Kill on-hand for uninvited guests.

Ingredients:

  • 1 box Farfalle Pasta (Bow-Tie)
  • 1 clove garlic, minced
  • 15-20 Extra Large Shrimp Prepared
  • 2 Green onions chopped
  • 1 Tablespoon Balsamic vinegar
  • 1 Tablespoon Lemon Juice
  • 2 Tablespoons extra-virgin Olive Oil
  • pinch of sugar
  • 3 Tablespoons chopped Fresh Basil
  • 1/2 cup feta cheese
  • 1 Teaspoon Cajun Seasoning
  • Salt & Pepper

Recipe:

Bring 3 quarts of water to a rapid boil, add   Cajun Seasoning to water. Gradually add pasta to boiling water and stir gently. Cook uncovered for 12 minutes, al dente, drain and rinse in cold water.

Wisk the Olive Oil, Balsamic Vinegar, Garlic, chopped basil, lemon juice and sugar together. Pour over pasta, add chopped green onions, feta cheese and toss. Add salt and pepper to taste. Chill for two hours or make the night before.

 

About Michele (the Author)

Growing up in Vicksburg, MS, Michele experienced a wonderful culinary experience, from seafood to ethnic foods, Lebanese and Greek! Married to John, we have two sons who have kept me busy in the kitchen. Hence, my need for good, quick food. After taking a few cooking courses, I love the learning process with tips and recipes from friends and family members. I have contributed and help produce several cookbooks for volunteer organizations. My second love is gardening which plays into my love of cooking. Nothing is better than fresh herbs used in recipes. My favorite hobby is baking, and sampling the yummy treats, they go hand in hand. Which contributes to me still being an avid fast walker, love of the outdoors and gardening, and I still carry Sting-Kill with me everywhere!