Shrimp And Seashell Pasta Dinner Salad Recipe

About this recipe

A refreshing and hearty shrimp pasta salad featuring seashell macaroni, crisp vegetables, and fresh herbs. Perfect for a light yet satisfying pescatarian dinner.

Ingredients

• 200 g Shrimpop Tandoori Torpedo Shrimp
• 100 g Celery Stalk
• 500 g Carrot
• 250 g Organically Grown Green Capsicum
• 25 g Parsley
• 1 ltr Bertolli Extra Virgin Olive Oil
• 400 g Pastazara Fusilli Pasta
• 1 Bunch Spring Onion (Hasiru Eerulli)
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Cook 250 g of seashell macaroni in a large pot of salted boiling water according to package instructions. Drain and set aside to cool.
2. 2. While the pasta cooks, dice 2 celery stalks, 1 large carrot, 1 green pepper, and 2 spring onions. Place them in a large mixing bowl.
3. 3. In a skillet, heat a drizzle of olive oil over medium heat. Add 400 g of shrimp and cook for 3-4 minutes on each side until pink and fully cooked. Remove from heat and let cool slightly.
4. 4. Add the cooked and cooled shrimp and seashell macaroni to the bowl with the vegetables. Toss gently to combine.
5. 5. Finely chop 2 tablespoons of fresh parsley and sprinkle it over the salad. Drizzle with your favorite light dressing or olive oil and lemon juice. Toss again to coat evenly.
6. 6. Serve immediately or chill in the refrigerator for 20 minutes before serving for a cooler option.