Pasta salad with shrimp scampi
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This pasta and vegetable salad proves that shrimp scampi doesn't have to be eaten warm: the garlic-wine sauce pairs well with it cold. To speed up the cooking process, chefs add the vegetables to the pot with the pasta when it's almost done. This is a trick you'll surely use again and again.
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:
- 4 ears of corn
- 450 g penne pasta
- 250 g fresh green beans, trimmed and cut into 2.5 cm pieces.
- 1/3 cup olive oil, plus more for drizzling
- 6 cloves garlic, minced
- 1/4 - 1/2 tsp crushed red pepper flakes
- 1/2 cup dry white wine
- 450g medium shrimp, peeled and halved crosswise
- 1 cup chopped parsley
- 2 cups cherry tomatoes, halved
- Juice and zest of 1 small lemon
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Recipes with similar ingredients: penne pasta, corn, green beans, shrimps, cherry tomatoes, white wine, red pepper flakes, parsley
Cooking the dish according to the recipe:
- Bring a large pot of generously salted water to a boil. Shuck the corn and cut off the kernels (you should have about 2 cups).
Add the pasta to boiling water and cook until al dente, following package directions. Add the green beans and corn kernels about 2 minutes before the pasta is done. Reserve 1/4 cup of the cooking water. Drain the pasta and vegetables, and toss them in a large serving bowl with a little oil. - In a large saucepan, heat the oil over medium heat for 30 seconds. Add the garlic and red pepper flakes and cook, stirring occasionally, for about 2 minutes, until fragrant. Pour in the wine and reduce the sauce for 3-4 minutes, until golden brown and the alcohol smell disappears. Reduce the heat to medium-low, stir in the shrimp, lemon zest, and 1 teaspoon of salt, and cook for about 2 minutes, stirring occasionally, until the shrimp turn pink.
- Add cooked pasta, beans, corn, parsley, reserved cooking water, tomatoes, lemon juice, 2 teaspoons salt, and 1/2 teaspoon pepper to the shrimp. Stir and taste for a rich seasoning. Chill the salad for at least 1 hour, but no more than 4 hours.
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