Shrimp Scampi Pasta Salad Recipe

Italian American Food, Italy, Pop up, shrimp, scampi, rocket, arugula, pasta, picnics, personal chef, cooking classes, summertime
This is the perfect summertime and picnic salad. It has no dairy products, is easy t assemble and is tasty. Have as a starter or as a main with crusty bread and a chilled prosecco or rose wine.

Serves 4-6

For the lemon oil:
1/2 cup/125ml extra-virgin olive oil
1 lemon, zested

For the pasta:
1 pound/450g bow tie pasta
2 tablespoons/15ml olive oil
2 shallots, diced
2 garlic cloves, minced
16 ounces/450g frozen shrimp salad shrimp ( you can use fresh if you have it
1/4 cup/60ml lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces/85g arugula/rocket
Large handful chopped fresh flat-leaf parsley
Directions

For the lemon oil:

Combine the olive oil and the lemon zest in a small bowl and reserve.  Make pasta according to package directions. Defrost the shrimp, or if using fresh place in boiling seasoned water until just pink. In a large bowl, add the olive oil, shallots, garlic, lemon juice, salt, and pepper. Whisk until well emulsified.  Add the pasta and toss. Add the shrimp,rocket and parsley. Toss gently. Taste for seasoning. Arrange on plates and sprinkle with the zest.

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