Summer Shrimp Pasta Salad
Serves 8. Recipe is from Corinne Cook.
1 (16-ounce package) baby seashell pasta
1½ pounds, above shrimp, peeled
½ cup olive oil
1 or 2 cloves garlic, pressed
¼ teaspoon salt
¼ teaspoon atramentous pepper
½ teaspoon Italian seasoning
Zest of 1 lemon
3 tablespoons beginning auto abstract or vinegar, add added if needed
1 teaspoon pesto, if desired
1 (14-ounce) can hearts of palm, cesspool and cut into ½-inch pieces
1 (6-ounce) jar marinated artichoke hearts, aish any boxy alien leaves, partially cesspool (I acclimated the grilled, marinated artichoke pieces and added more.)
½ Vidalia or red onion, chopped
1/3 cup chopped celery
¼ cup broken blooming onions
½ to 3/4 cup olive bloom mix or added to taste
Lettuce, if desired
1. Boil the pasta with alkali and 1 tablespoon of olive oil in the water, cesspool and agilely bathe beneath algid water. Set aside.
2. Boil the shrimp, bark and set aside.
3. In pint jar, add olive oil, garlic, alkali and pepper, Italian seasoning, auto zest, beginning auto abstract and pesto. Close and agitate able-bodied to blend. Taste and add condiment or auto abstract if desired. Set aside.
4. In ample bloom bowl, amalgamate adapted pasta, shrimp, hearts of palm, artichoke hearts, Vidalia or red onion, celery, blooming onions and olive mix.
5. Gently dribble in adapted bulk of bloom bathrobe to agilely covering ingredients. Cover and refrigerate.
6. Serve abandoned or over brittle bloom greens.
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