Shrimp And Vegetable Pasta Salad Recipes

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ROASTED VEGETABLE PASTA SALAD WITH SHRIMP



Roasted Vegetable Pasta Salad With Shrimp image

This roasted veggie pasta salad is packed with balanced nutrition and tons of antioxidants! Perfect to make for an easy weeknight dinner, packed lunch, or to bring to your next summer BBQ.

Provided by Carrie Walder

Categories     Main Course     Salad

Time 45m

Number Of Ingredients 17

1 ear sweet corn
1.5 cups cherry tomatoes
1 large red bell pepper ((or 2 small))
1.5 Tbsp extra virgin olive oil ((for roasting vegetables))
Approx. 115 grams bowtie pasta (farfalle), dry ((about 1.5 cups dry))
Approx. 16 large shrimp (peeled, deveined, tail-off)
1 Tbsp avocado oil ((to cook shrimp))
2 large handfuls baby arugula
1 large handful basil, freshly chopped
Salt + pepper
3 Tbsp extra virgin olive oil
2 Tbsp white wine vinegar
1 clove garlic, minced
1/2 tsp dijon mustard
1/4 tsp liquid honey
1/2 tsp dried basil
Salt + pepper to taste

Steps:

  • Preheat oven to 400F.
  • De-seed and chop bell pepper into 1-inch pieces. In a large bowl, toss chopped bell pepper and cherry tomatoes in 1 Tbsp olive oil and some salt. Spread onto a lined baking sheet.
  • Remove hull from ear of corn. Drizzle and rub corn with remaining 1/2 Tbsp olive oil and a sprinkle of salt. Add to the lined baking sheet. Place baking sheet in oven for about 25 minutes, turning corn halfway through. All veggies should be slightly browned.
  • While veggies roast, bring a pot of water to a boil and cook pasta according to package instructions.
  • Meanwhile, make pasta salad dressing by adding all dressing ingredients to a small jar with a lid. Shake ingredients together well, adjusting seasonings to taste.
  • Prepare and dry shrimp with a paper towel. In a large pan, add avocado oil and heat over high. Cook shrimp for 1-2 minutes on each side, until opaque. Remove from heat.
  • Remove veggies from oven and allow to cool for a few minutes. Drain pasta once done and add to a large mixing bowl along with shrimp and arugula.
  • Remove kernels from corn by slicing them off with a chef's knife onto a cutting board or the baking sheet. Add kernels of corn, bell peppers, and tomatoes to mixing bowl.
  • Give dressing one more shake, then pour over ingredients along with freshly chopped basil. Toss everything together until all ingredients are well-coated with dressing. Add additional salt + pepper to taste. Enjoy immediately or store in the fridge for later!

SHRIMP VEGGIE SALAD



Shrimp Veggie Salad image

My family loves to have potluck barbecues during the summer. With several backyard gardens in the family, you can be sure one of us will bring a variation of this classic salad. Add a dash of your favorite hot sauce if you like to turn up the heat! -Karen Goodnature, Lompoc, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings (1 cup each).

Number Of Ingredients 10

1 pound peeled and deveined cooked medium shrimp
3 medium tomatoes, seeded and cut into 1/2-inch pieces
2 medium cucumbers, quartered and sliced
1 small red onion, chopped
1/2 cup chopped fresh cilantro
4 green onions, chopped
2 jalapeno peppers, seeded and minced
2 tablespoons lemon juice
1/2 teaspoon salt
2 medium ripe avocados, peeled and cubed

Steps:

  • Combine the first nine ingredients in a large bowl. Gently stir in avocado. Serve immediately.

Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 160mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

SHRIMP AND PASTA WITH VEGETABLES



Shrimp and Pasta With Vegetables image

Great quick dinner! Substitute any fresh vegetable you like for the asparagus. Precook the veg in the microwave if it won't cook in the 3-4 minutes it will be in the skillet with the shrimp. I guess you could even leave out the shrimp and add another vegetable if you want!

Provided by cathyfood

Categories     Vegetable

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 11

8 ounces pasta, any shape
8 ounces fresh asparagus, trimmed and cut in 1 inch pieces
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
1 carrot, grated
2 garlic cloves, minced
1 celery rib, trimmed and sliced
1 pinch crushed red pepper flakes
1 lb raw shrimp, peeled and deveined
1/4 cup parmesan cheese, grated
2 tablespoons butter

Steps:

  • Bring large pot of salted water to boil, and cook pasta al dente, according to package directions. Reserve 1 cup pasta water when draining pasta.
  • While pasta cooks, heat 1 TB olive oil in a large non-stick skillet over medium-high heat. Saute onion, pepper, and celery until softened. Add garlic, asparagus, and shrimp, and continue cooking until shrimp are pink, about 3-4 minutes.
  • Reduce heat to low. Add drained pasta, ½ cup of pasta cooking water, 2 TB butter, and ¼ cup parmesan. Cook and stir over low heat until sauce thickens.
  • Serve in pasta bowls.

Nutrition Facts : Calories 540.4, Fat 13, SaturatedFat 6.8, Cholesterol 218.7, Sodium 1086.2, Carbohydrate 68.4, Fiber 5.8, Sugar 6.9, Protein 36.4

VEGETABLE AND SHRIMP PASTA SALAD



Vegetable and Shrimp Pasta Salad image

Make and share this Vegetable and Shrimp Pasta Salad recipe from Food.com.

Provided by SB61287

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb asparagus
1 lb broccoli
1/2 lb mushroom, sliced
1 small can black olives, sliced
1 red pepper, chopped
1 cup shrimp, cooked and peeled
1/2 cup olive oil
1 teaspoon red chili pepper, crushed
1 lb penne pasta, cooked and drained
3 garlic cloves, minced
parmesan cheese, grated
1/2 cup Italian parsley, chopped

Steps:

  • Steam asparagus and broccoli until just tender. Rinse in cold water. Chop into bite size pieces.
  • Mix next 8 ingredients.
  • Top with Parmesan cheese and parsley.
  • Chill until ready to serve.

Nutrition Facts : Calories 537.1, Fat 21, SaturatedFat 2.9, Cholesterol 79.7, Sodium 405.7, Carbohydrate 72.3, Fiber 12.9, Sugar 3.9, Protein 19.9

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