Shrimp Pasta Salad Recipe

[Chesney Land]

Im looking for a Shrimp Pasta Salad Recipe. Something that would be the main course. My sister is having a Seafood Dinner night with a lot of guests coming and I would love to be able to fix something that would be enjoyed by all.

thanks.............

[SheLuvs2Fish]

Cold Shrimp & Pasta Salad
Chef Keith Snow
--------------------------------------------------------------------------

Name: Cold Shrimp & Pasta Salad

Description: Light and tasty shrimp pasta salad with pine nuts, garlic, herbs and roasted peppers.

Ingredients: 6 tablespoons olive oil
2 garlic cloves, minced
2 ounces pignoli nuts (pine nuts)
1 pound elbow or shell pasta
3 cups boiled shrimp, peeled and deveined
1 cup roasted red pepper, cut into thin strips
6 black olives, pitted and coarsely chopped
1 tablespoon chopped fresh parsley
2 tablespoons red wine vinegar
Salt and fresh ground black pepper

Directions: Heat the olive oil in a skillet; add the garlic, pignoli nuts and cook, stirring, over low heat until the garlic turns translucent and pine nuts golden, about five minutes. Transfer to a large bowl and cool. Cook the pasta in a large pot of lightly salted boiling water rapidly until al dente (firm to the bite), 8 to 10 minutes. Drain and add to the bowl with the garlic and nuts. Toss gently to coat. Add the boiled shrimp, pimiento strips, black olives, parsley and red wine vinegar. Turn with two large spoons to blend. Season with salt and plenty of freshly ground pepper. Cover and chill in refrigerator for at least two hours before serving.

This recipe can be made the night before and actually tastes better because the flavors blend together quite well.


I can't take credit for it myself but I've eaten it a few times and found it really yummy!

[Chesney Land]

thanks ill have to try it

[sdyarman]

Chesneyland if you go to oldbay.com they have some real good recipes on there web site.Or go to McCormick products.com. I have made there shrimp and pasts salad its really good and easy to prepare.

[Chesney Land]

thanks................

[SheLuvs2Fish]

This is another goodie with shrimp, pasta and crabmeat-

Servings: 2 4 8 12 16 about scaling
Cook Time: 28 minutes
Prep Time: 20 minutes
Cook Method: Simmered
Cook Temperature: Med. hi to low

1 ea Kosher salt, dash
21 oz Shrimp, raw, sml, mixed species
1 1/3 cup Milk, 2%, w/add vit A and D
4 tsp Salt, table
1/8 tsp Spice, pepper, black
2/3 cup Flour, all purpose, bleached, enrich
2 tsp Sauce, worcestershire
5 1/2 cup Cream, half and half, fat free
1/3 cup Onion, scallions, tops and bulb, fresh, chpd
5 1/2 oz Butter, unsalted
4 tsp Oil, olive, extra virgin
21 oz Pasta, shells, lrg, enrich, dry, all brands
1 1/4 tsp Garlic, minced, wet


Directions:
1. Bring a large pot of water with sea salt to a boil; cook pasta according to package directions and drain well.
2. Heat oil in medium saucepan over medium-high heat; add garlic and sauté 30 seconds.
3. Season shrimp with salt and pepper, add shrimp and red pepper to pan; sauté shrimp, stirring frequently until shrimp are almost cooked through, about 4 to 5 minutes.
4. Remove shrimp from pan with a slotted spoon, set aside; leave remaining shrimp liquid in pan.
5. Add butter to same pan and reduce heat to medium; once butter is melted, whisk in flour until fully incorporated.
6. Add half and half; whisk mixture constantly until it thickens and coats the back of a spoon.
7. If mixture becomes too thick, stir in milk to thin it out.
8. Add Worcestershire sauce, Tabasco sauce, scallions, crabmeat, and reserved shrimp; reduce heat to low, heat sauce, stirring continuously, until shrimp are cooked through, about 2 to 3 minutes.
9. Remove from heat; season with salt and pepper to taste.
10. Place cooked pasta shells in a large serving bowl; pour sauce over pasta shells, mix thoroughly.
11. Garnish with scallions or chives and serve warm with grated cheese, or cover, refrigerate at least 3 hours, and serve chilled. (Garnish not included in nutritional analysis.)



Source: Hannaford Bros.
Nutrition Facts
Serving Size (468g )
Servings Per Container 8
Amount Per Serving
Calories 750 Calories from Fat 230
% Daily Value *
Total Fat 26g 40%
Saturated Fat 14g 70%
Trans Fat 0.5g
Cholesterol 225mg 75%
Sodium 1820g 76%
Total Carbohydrate 81g 27%
Dietary Fiber 3g 12%
Sugars 14g
Protein 48g
Vitamin A 0% Vitamin C 6%
Calcium 30% Iron 30%
* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g

Calories per gram:
Fat 9 - Carbohydrate 4 - Protein 4