Spanish-Style Pasta Salad with Manchego Cheese and Shrimp
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 344, total fat 16 G., saturated fats 5 G., proteins 16 G., carbohydrates 33 G., fiber 2 G., cholesterol 81 mg, sodium 307 mg, sugar 2 G.
Calories 344, total fat 16 G., saturated fats 5 G., proteins 16 G., carbohydrates 33 G., fiber 2 G., cholesterol 81 mg, sodium 307 mg, sugar 2 G.
Sauté shrimp with smoked paprika and toss with cooked pasta, chickpeas, and roasted bell peppers in a creamy Manchego cheese dressing. This delicious and filling salad is perfect for a quick midweek dinner or a special occasion.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup grated Manchego cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp. freshly squeezed lemon juice
- 1/4 tsp finely grated garlic
- 1 tbsp. l. olive oil
- 220 g medium shrimp, peeled and deveined
- 0.5 tsp smoked paprika
- 200 g dry penne pasta (feathers)
- 0.5 cup canned chickpeas, rinsed
- 1/4 cup chopped fresh parsley
- 1/4 cup canned roasted sweet peppers, drained and chopped
We recommend
Recipes with similar ingredients: penne pasta, shrimps, chickpeas, sweet pepper, parsley, Manchego cheese, lemon juice, sour cream, paprika
Cooking the dish according to the recipe:
- In a large saucepan, bring salted water to a boil.
- In a large bowl, whisk together the Manchego, mayonnaise, sour cream, lemon juice, garlic, 1/2 teaspoon salt and a few grinds of black pepper.
- In a medium skillet, heat the olive oil over medium-high heat until shimmering. Add the shrimp, paprika, 1/4 teaspoon salt, and some freshly ground black pepper and cook, stirring occasionally, until cooked through, about 3 minutes. Transfer the shrimp to a plate and let cool.
- Add the pasta to the boiling water and cook according to package directions. Drain and rinse the pasta under cold water to cool; add to the bowl with the dressing.
- Add the shrimp, chickpeas, parsley, and roasted pepper to the bowl and toss to combine. Season with salt and pepper to taste. Serve immediately.
Categories:
Similar recipes
