Best Pasta Salad With Shrimp Roasted Peppers And Fennel Recipes

SHRIMP PASTA SALAD WITH ITALIAN DRESSING

Shrimp Pasta Salad with Italian Dressing image

Low-calorie main dish with no added salt. Serve with crackers or whole grain French bread...great for outdoor summer meals. Can also be used as a side dish.

Provided by CallaLily

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 1h35m

Yield 6

Number Of Ingredients 13

Ingredients

1 (12 ounce) package tri-color rotini pasta
1 pound cooked shrimp, chilled
2 tomatoes, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
½ red onion, thinly sliced
2 cups broccoli florets
2 tablespoons red wine vinegar
2 cloves garlic, minced
2 teaspoons olive oil
2 teaspoons Italian seasoning (such as Mrs. Dash®)
⅛ teaspoon ground black pepper
2 tablespoons grated Parmesan cheese, or to taste

Steps:

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Run pasta under cold water and let cool in a large mixing bowl.
Add shrimp, tomatoes, bell peppers, onion, broccoli, vinegar, garlic, oil, Italian seasoning, and pepper. Toss well, coating everything with the spices, oil, and vinegar. Chill for at least 1 hour.
Serve cold; sprinkle Parmesan over individual servings.

Nutrition Facts : Calories 341.1 calories, Carbohydrate 49.8 g, Cholesterol 149 mg, Fat 4.1 g, Fiber 4.3 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 212.5 mg, Sugar 5 g

CREAMY HERBED SHRIMP AND ROASTED RED PEPPER PASTA SALAD

Creamy Herbed Shrimp and Roasted Red Pepper Pasta Salad image

Sauteed shrimp gets tossed with farfalle, roasted red peppers, scallion and celery in a creamy dressing.

Provided by Food Network Kitchen

Time 40m

Yield 4-6

Number Of Ingredients 11

Ingredients

Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/4 cup chopped fresh flat-leaf parsley
1/4 cup finely chopped scallions
3 tablespoons sour cream
1 1/2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 pound peeled, deveined medium shrimp
8 ounces dried farfalle
1 cup jarred roasted red peppers, drained and chopped
1/4 cup finely chopped celery

Steps:

Bring a large pot of salted water to a boil.
Whisk together the mayonnaise, parsley, scallions, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
Heat the oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and set aside.
Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
Add the shrimp, roasted red peppers and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

PASTA SALAD WITH SHRIMP, ROASTED PEPPERS, AND FENNEL

Pasta Salad with Shrimp, Roasted Peppers, and Fennel image

Categories Salad Pasta No-Cook Pine Nut Shrimp Fennel Bell Pepper Summer Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 10

Ingredients

5 tablespoons olive oil
2 1/2 tablespoons fresh lemon juice
4 large garlic cloves, chopped
4 teaspoons grated lemon peel
1 pound farfalle (bow-tie) pasta, freshly cooked, rinsed, drained
1 pound cooked deveined peeled shrimp, cut lengthwise in half
3 7.25-ounce jars roasted red peppers, drained, sliced, juices reserved
1 1/2 cups thinly sliced fresh fennel bulb
3/4 cup finely chopped fresh basil
1/3 cup pine nuts, toasted

Steps:

Whisk first 4 ingredients in large bowl to blend. Add remaining ingredients and toss to blend. Add enough reserved roasted pepper juices by tablespoonfuls to moisten if salad is dry. Season to taste with salt and pepper.

SHRIMP AND ROASTED FENNEL DITALINI

Shrimp and Roasted Fennel Ditalini image

Provided by Joan Lang

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 pound (16 to 20) extra large shrimp, shells intact, thawed if frozen
1 teaspoon fennel seeds
1 teaspoon salt, preferably sea salt, divided
1 fennel bulb, halved and sliced crosswise (chopped fronds for garnish, optional)
4 cloves garlic, chopped
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
Grated zest of 1 lemon (1 julienned strip for garnish, optional)
1/2 pound whole-wheat ditalini

Steps:

Heat oven to 450°F. Shell shrimp, but keep tails intact, if desired; reserve shells. In a small pan over medium heat, toast fennel seeds until golden brown, 5 minutes; crush. In a bowl, toss shrimp with fennel seeds. In same pan, bring 1 cup water to a boil with 1/2 teaspoon salt and reserved shells; reduce heat and simmer, partially covered, 30 minutes. Remove and discard shells; simmer until stock reduces by half, 5 minutes. In a roasting pan, place sliced fennel, garlic, oil, pepper and remaining 1/2 teaspoon salt; toss. Roast until fennel is tender, 20 minutes. Stir in shrimp, stock and zest; roast until shrimp are just cooked through, 5 minutes. Cook pasta as directed on package until al dente. Drain pasta, reserving 1 cup cooking liquid. Add pasta to roasting pan; roast until pasta is completely cooked, adding reserved liquid a little at a time and stirring to reach desired consistency, 5 to 10 minutes. Serve garnished with julienned zest and fennel fronds, if desired.

SHRIMP AND FENNEL WITH PASTA SHELLS

Shrimp and Fennel With Pasta Shells image

This is a quick and flavorful dish that I pieced together from a half-remembered cooking show. The licorice flavor of the fennel works well with the shrimp and red pepper. In addition to being fast, it also reheats exceptionally well. I've always done the ingredients by eye, so all measurements should be treated as approximate. With a little planning you can do a lot of the prep and cooking in parallel. May be used as a main dish or as a side.

Provided by Chef Grizzly

Categories Pasta Shells

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 tablespoons olive oil
3 -5 garlic cloves
1 lb med-large shrimp, shelled & deveined (shrimp should be about the same size as your pasta shells)
2 cups medium pasta shells (cooked volume should approximately equal volume of shrimp)
1 large fennel bulb, with greens (or 2 med)
salt
red pepper flakes
1/8 cup fine grated parmesan cheese (optional)

Steps:

In a large pot bring water to a boil. If you have them handy, toss in a few shrimp shells to flavor the water. Be sure to remove them before putting in the pasta.
Cook pasta according to manufacturer's directions.
Remove & drain cooked pasta from water with slotted spoon, reserving about 2 cups of liquid.
Bring another pot of water to boil to blanch the fennel.
While the water is heating, cut the greens off the fennel, remove the tough outer layer and quarter the bulbs. Keep the greens.
Blanche fennel for 30-seconds to 1 minute in boiling water.
Finely chop the leafy greens for use as a garnish.
Slice blanched fennel bulb to pieces about the same size as the shrimp.
In a large sauté pan heat olive oil over med-high heat.
Slice/dice/crush garlic & sauté in hot oil (the finer the garlic, the stronger the flavor. For very mild flavor, slice the garlic thick & remove before adding any other ingredients).
Add shrimp and some pepper flakes to pan. Cook shrimp in oil, about 1 minute each side.
Remove shrimp from pan.
Add fennel pieces to pan, and sauté for 1-2 minutes with pepper flakes to taste.
Reduce heat to med and add pasta to pan, along with 1 1/2 cup of pasta water. The pasta water will form a creamy sauce.
Stir while cooking about 2 minutes. If sauce cooks down too quickly or is not enough, add more pasta water.
Add salt and pepper flakes to taste.
Add shrimp back & stir to evenly coat with sauce.
Just before serving toss in about 2 tablespoons of chopped fennel greens and parmesan cheese. Make any final salt/pepper adjustments.
Serve garnished with additional fennel greens.