What a yummy summer dinner,
cool and fresh and
full of veggies from the garden!
Shrimp & Pasta Salad
I lb shrimp, roasted at 375 for 8 min and cooled
1 lb pasta of your choice, cooked and cooled
2 huge handfuls of fresh spinach, toss with warm pasta
2 tomatoes, diced
2 cucumbers, diced
2 stalks celery, diced
1/2 Vidalia onion, chopped
1/2 green pepper, chopped
Roast shrimp, cook pasta and cool. Add veggies and stir together.
1/2 cup mayo
1 T spicy mustard
2 T red wine vinegar
2 t Jane’s crazy salt
1/4 cup Parmesan cheese
Wisk everything together and pour over pasta, veggie, shrimp mix and enjoy!
xoxo, Mama Bird
I saw a pic on facebook today that inspired tonight’s dinner!! The zucchini, yellow squash and pesto all came from my garden! This meal was so fresh and yummy! I think you will agree it’s a keeper!!
1 box pasta of your choice, just undercooked
1 cup of Perfect Pesto
2 zucchini, sliced
2 squash, sliced
1 pint cherry or grape tomatoes, cut in half
1 shallot, diced
1 pound shrimp
juice from 1 lemon
salt & pepper
Cut all veggies and place on parchment or in a pyrex dish place in 350 oven for 10 mins . Peel, devein shrimp, toss with olive oil, lemon juice, salt & pepper place on parchment or foil lined cookie sheet and roast on 350 for 8 mins. Cook pasta just shy if being done and pour almost water, reserve apx 1/4 cup of pasta water. Add pesto to pasta and then top with veggies & shrimp. ENJOY!
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Shrimp and Pasta Salad
One of my dearest college friends is from Tampa, Florida and whenever I would go to visit we would eat at Wright’s Gourmet House. Wright’s is a Tampa legend, they have some of the most awesome sammies and salads anywhere! One of my all time fav dishes is the Shrimp and Pasta Salad. I thought I would try and recreate this yummy tonight! Now mind you I have not eaten at Wright’s in at least 10 yrs so I am winging it!
Shrimp and Pasta Salad
1 lb shrimp, peeled, deveined and roasted
1/2 lb penne pasta, cooked
1 small red bell pepper, sliced
1/2 small red onion, diced
2 eggs, hard boiled, rough chopped
1 stalk celery, sliced thin
1 tomato, diced
1/2 avocado, chopped
Toss shrimp with olive oil, sea salt & pepper; place on baking sheet. Place in 375 oven for 8 mins. Meanwhile cut, onion and pepper and place in bottom of bowl. Place hot roasted shrimp and pasta on top to slightly wilt/steam pepper and onion. Add egg and celery and a little dressing and chill. Just before serving add tomato and avocado.
again all my measurements are approximate
1/2 cup light mayo
1 T cider vinegar
2 T lemon juice
1 t Trader Joe’s 21 Salute (spice mix/seasoning salt)
1 t paprika
1 tsp celery salt
1 t garlic powder
Mix everything together and add to pasta.