fusilli & shrimp salad*

I decided to take a break from posting something sweet. I am feeling vulnerable today and all I want is a big chocolate cupcake! Just the thought of having to describe the amazingness of a dessert right now could be lethal to my progress thus far :).

This shrimp salad is actually pretty good. Although, I am really not a fan of non-fried shrimp. I can eat it, but it wouldn't be my first choice. However, those that like shrimp really love this roasted shrimp! I really like the pasta with all of the roasted veggies. It is so fresh and perfect for summer!

Fusilli & Shrimp Salad
adapted from Meet Me in the Kitchen

First, get your water boiling for your fusilli. Prepare that according to the package directions. Then roast your vegetables- I used asparagus and red bell pepper this time. Set them aside while you prep the other parts of the salad.

Turn down the oven temperature and roast your shrimp. While the shrimp is roasting, cut your corn off the cob.

By this time the fusilli should be ready, drain the fusilli and put it in a large bowl. Add the roasted vegetables and corn kernels.

Then add about 1 Tbls olive oil, the lime juice, 1 Tbls red wine vinegar and chopped parsley. Season with salt and pepper. Add more olive oil, vinegar or lime juice, to taste.
Serve in bowls and top with roasted shrimp.

Roasted Veggies
1 pd of asparagus
1 red bell pepper
olive oil
salt & pepper

Preheat oven to 425 degrees F. Chop vegetables into 1-inch pieces and place on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in oven for 12-15 minutes or until veggies are crisp- tender.

Roasted Shrimp
juice of 1 lime
olive oil
1/4 cup chopped Italian parsley
1 pd peeled and deveined shrimp

Preheat the oven to 400 degrees F. Place the thawed shrimp on a large, rimmed baking sheet. Drizzle with olive oil, the lime juice, and season with salt & pepper. Sprinkle chopped parsley on top and toss everything together with your fingers.

Roast for 8-10 minutes, until shrimp is pink and firm.

To finish off the salad you need-
2 cobs of fresh corn, kernels cut off (I left this out, but it would be amazing!)
1-3 Tbls olive oil
juice of 1/2 or 1 lime
1 -3 Tbls red wine vinegar
1/3 cup chopped Italian parsley

I don't know, because I have not tested it, but I would think that this salad would also be good served cold! If someone tries it, let me know how it turns out!



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