Shrimp Pasta Salad Recipe
This Shrimp Pasta Salad recipe has its roots in the port city of Genoa in old Italy where pesto was born. Pesto is a epicurian blend of olive oil, pine nuts, basil, garlic and parmesan cheese.
If you have freshly made pasta, use it in this recipe instead of the dried variety and you can cook the shrimp together in the same pot for even greater simplicity, since both the fresh pasta and the shrimp needs to be boiled for only about 4 minutes to be adequately prepared.
This recipe may surprise you a bit if you are like I used to be -- I went through most of my life believing that salads were always served cold.
I still tend to think that most salads should be served with cold, crisp, raw vegetables, an idea which is shared by my number one resource, The Joy of Cooking, but since even that revered source includes several recipes with cooked and warm ingredients, I too, feel the occasional exception may be acceptable.
This dish, which is served warm deserves to be one of those exceptions and, I'm sure that if you can set aside strict definitions of terms and concentrate on taste, texture, aroma, and other elements, you'll find it most agreeable.
Shrimp Pasta serving suggestion
Preparation time: 10 Min.
Cooking time: 10 Min.
main course dishes
|||fresh basil leaves packed tightly|
|||large cloves of garlic cut in quarters|
|||olive oil, extra virgin|
|||grated fresh parmesan cheese|
|||black pepper, freshly ground, to taste|
|||pasta (linguine, spaghetti, fetucinne)|
|||medium shrimp, peeled and deveined|
|||fresh parsely (for garnish)|
Preparation of Pesto
- Place the basil, garlic, and olive oil in a food processor. Run the processor through 4 or 5 short bursts, stopping to push down anything that sticks to the sides between bursts, til the basil is nicely puréed.
- Add the pine nuts, cheese and salt. Run again until the whole mixture is smooth.
- Add pepper to taste and empty into a medium sized bowl.
Preparing the shrimp and pasta
- Cook your pasta according to the package directions until al dente, then drain..
- Cook your shrimp in 4 quarts of boiling salted water over a high heat for about 4 minutes. When the shrimp are pink and firm remove from heat, drain, but keep 1/2 of the cooking broth.
- Combine the shrimp and the pasta in the same pot, or a large bowl, add the prepared pesto and the broth you saved. Mix thoroughly and serve immediately.
- Garnish with chopped fresh parsely.