Shrimp Scampi Pasta Salad
This shrimp-and-veggie-packed pasta salad proves that scampi doesn't have to be warm: the garlic-wine sauce also works beautifully when its chilled. To speed up the cooking, we added the vegetables to the boiling pasta when it was just short of done. It's a trick you'll find yourself using over and over again. Dovetailing Tip: Use the shrimp you cooked on day 3 in todays salad.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 361
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 361
kosher salt and freshly ground black pepper
4 ears corn
1 pound penne pasta
8 ounces trimmed fresh green beans, cut into 1-inch pieces
1/3 cup extra-virgin olive oils, plus more for drizzling
6 cloves garlic
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup dry white wine
1 pound medium peeled and deveined shrimp, halved crosswise
1 cup fresh flat-leaf parsley, chopped
2 cups cherry tomatoes, halved
juice and zest from 1 small lemon
Directions:
Bring a large pot of generously salted water to a boil. Shuck the corn and cut off the kernels (you should have about 2 cups).
Add the pasta to the boiling water and cook until al dente according to the package instructions. Add the green beans and corn kernels about 2 minutes before the pasta is done cooking. Reserve 1/4 cup of the pasta cooking water. Drain the penne, green beans and corn, toss with a drizzle of oil in a large serving bowl.
Heat the oil in a large saucepan over medium heat for 30 seconds. Add the garlic and red pepper, and cook, stirring, until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is gone and the sauce is golden in color, 3 to 4 minutes. Adjust the heat to medium-low and stir in the shrimp, lemon zest and 1 teaspoon salt and cook, stirring occasionally, until the shrimp are pink and just cooked through, about 2 minutes.
Add the cooked pasta, green beans, corn, parsley, reserved pasta water, tomatoes, lemon juice, 2 teaspoons salt and 1/2 teaspoon pepper to the shrimp. Toss and taste, checking to make sure it is generously seasoned before chilling. Chill for at least 1 hour, up to 4 hours.
Source: foodnetwork.com
Add the pasta to the boiling water and cook until al dente according to the package instructions. Add the green beans and corn kernels about 2 minutes before the pasta is done cooking. Reserve 1/4 cup of the pasta cooking water. Drain the penne, green beans and corn, toss with a drizzle of oil in a large serving bowl.
Heat the oil in a large saucepan over medium heat for 30 seconds. Add the garlic and red pepper, and cook, stirring, until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is gone and the sauce is golden in color, 3 to 4 minutes. Adjust the heat to medium-low and stir in the shrimp, lemon zest and 1 teaspoon salt and cook, stirring occasionally, until the shrimp are pink and just cooked through, about 2 minutes.
Add the cooked pasta, green beans, corn, parsley, reserved pasta water, tomatoes, lemon juice, 2 teaspoons salt and 1/2 teaspoon pepper to the shrimp. Toss and taste, checking to make sure it is generously seasoned before chilling. Chill for at least 1 hour, up to 4 hours.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
