This shrimp salad with pasta is super easy to make and also delicious. This low calorie, light recipe is one of my favorite summer salads. I think it has the perfect combination of shrimp, pasta and crisp veggies. I personally like to use fresh shrimp but frozen ones are still pretty good and much faster to prepare if you are in a hurry. It definitely is a good alternative to standard pasta recipe. Enjoy 🙂 – INGREDIENTS-
2 slices lemon
3 tbsp lemon juice
2 tbsp extra- virgin olive oil
1 tbsp vinegar
1/4 tsp red pepper flakes
1/8 tsp ground black pepper
6 olives, chopped
Sea salt to taste
1 cloves garlic,minced for dressing if desired.
4 lettuce leaves,washed, drained and cut
1 small red onion, thinly sliced
1 medium size carrot, cooked, peeled chopped
1 tbsp sesame seed, toasted
3 cup pasta
– DIRECTIONS –
1 -Cook the shrimp in boiling water with 2 slices lemon, 2-3 minutes, over medium heat until cooked through. Drain and transfer to a plate, let the shrimp cool. Then peel the shrimp ,remove tails and devein, set aside.
2 – Add salt into the water and bring to a boil. Add pasta and cook, until tender about 10-12 minutes. Drain the pasta and run it under cold water, drain again it then transfer to a large bowl. Or prepare your pasta according to package directions.
3- Add chopped lettuce, onion into boiled, cooled pasta and place boiled shrimp, boiled carrot, chopped olives over the salad.
4- In a little bowl whisk together juice of lemon , vinegar, olive oil, black pepper, red pepper flakes and pinch of salt. Pour it over the salad and toss the sesame seeds then serve.
Boil the shrimp with 2 lemon slices and drain, let it cool. Boil the pasta and drain it, let it cool. Add chopped lettuce, onion, chopped olive, boiled carrot and shrimp in the cooled pasta. Pour the salad dressing over the salad.