Shrimp Pasta Salad
Cold shrimp pasta salad pairs tender bow ties with sweet peppers, red onion, basil, lemon, olive oil and chile flakes for a bright, lightly spicy bite.
Prep 20 min · Cook 15 min · Total 1 hr 50 min · Makes 8 servings
Ingredients
- 1/2 pound bow-tie or orecchiette pasta, or other short pasta
- Salt
- 2 pounds small frozen, already cooked and peeled shrimp
- 1 diced red bell pepper
- 1 diced red onion
- 1 minced garlic clove
- 1 cup chopped basil leaves, loosely packed
- 1/3 cup extra virgin olive oil
- 1 teaspoon of lemon zest
- 1/4 cup lemon juice
- 1 teaspoon red chile flakes
- Black pepper to taste
Directions
- Set the frozen shrimp in a bowl of cold water to defrost. Once they’re thawed, keep them cold until you’re ready for them.
- Cook the pasta in well-salted water, using 1 tablespoon salt for every 2 quarts water, until it’s al dente and just a little firmer than you’d usually want it. It will pick up some of the dressing later and soften as it sits.
- Run the pasta under cold water so it stops cooking, then drain it thoroughly and transfer it to a large bowl.
- Rinse the shrimp, drain them well, and add them to the bowl with the pasta. Toss them together, then add the remaining ingredients and mix gently until everything is evenly combined.
- Refrigerate the salad for at least an hour before you serve it. Serve it cold.