20 February 2010

Shrimp Pasta Salad


We eat it baked, fried, grilled, breaded, not breaded, hot, cold, in a salad, in a po-boy, just dipped in some sauce and all by itself. We would eat it anyway it's put in front of us as long as it's not raw. Mmmm...shrimp.

One of my favorite ways is this cool, refreshing, super easy Shrimp Pasta Salad. It has a big flavor, lots of delectable shrimp and a cool dressing with a bit of a crunch. We especially enjoy this for a cool supper during the summer.

Shrimp Pasta Salad
  • 1 lb med - large shrimp
  • 1/2 lb whole wheat pasta, cooked, drained and cooled
  • 1 med. tomato, seeded and diced
  • 1 cup frozen broccoli florets, thawed, drained and chopped
  • 1 med onion, diced
  • 2 stalks celery, diced small
  • 4-5 cloves garlic (depending on size), pressed
  • 3/4 cup mayo
  • 1 tablespoon Chipotle Mustard
  • 2 tablespoon capers, drained
  • Old Bay
  • Garlic Powder
  • Salt
  • Pepper

Peel shrimp, including tails. Rinse and remove poop shoot. (some call that deveining, I call it what it is. haha) Pat dry with paper towels.

Heat 2 tablespoons olive oil in pan over med heat.

Saute onions until soft and just starting to brown.

Add garlic and saute for 2 min longer.

Dust shrimp with Old Bay and add shrimp. Cook just until shrimp turn pink and begin to curl. (don't over cook, they will continue to cook some when you take them off the heat)

Pour shrimp mixture into a bowl to cool.

Mix remaining ingredients into the pasta.

Once shrimp mixture is cooled, pour into pasta.

Taste and add salt, pepper, garlic powder and Old Bay as needed.

Cover and refrigerate at least a couple of hours. I like to make this at lunch and put it in the fridge until supper.

Serve over a bed of lettuce or with some Cheesy Garlic Bread.

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