Best Warm Italian Shrimp Pasta Salad Recipes

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WARM ITALIAN SHRIMP PASTA SALAD



Warm Italian Shrimp Pasta Salad image

This recipe's 8 points can be lowered by reducing the amount of pasta, oil, or cheese used. It yields 1 vegetable serving, the Weight Watchers daily oil requirement, and 34g whole grains. It is all Core except for the cheese. It was adapted from "Warm Italian Shrimp Salad" in Pillsbury's Good for You cookbook. ***Don't try this yet! I need to adjust it first. :-)

Provided by South Carolina Girl

Categories     < 15 Mins

Time 13m

Yield 7 cups, 4 serving(s)

Number Of Ingredients 10

8 ounces whole wheat rotini
1/2 lb shrimp
2 large tomatoes
1 1/3 tablespoons basil
1 ounce parmesan cheese, shredded
1/4 teaspoon garlic powder
1/8 teaspoon salt
1 dash pepper
3 tablespoons red wine vinegar
2 2/3 tablespoons olive oil

Steps:

  • Cook pasta as directed on package.
  • Place shrimp in colander or strainer; rinse briefly with cold water.
  • Let stand in colander until pasta is cooked.
  • To drain pasta, pour over shrimp in colander.
  • Meanwhile, in large bowl, mix remaining ingredients.
  • Gently stir cooked pasta and shrimp into tomato mixture.
  • Serve immediately.

Nutrition Facts : Calories 386, Fat 13, SaturatedFat 2.9, Cholesterol 92.6, Sodium 274.6, Carbohydrate 47.3, Fiber 5.9, Sugar 2.5, Protein 23.5

CREAMY SHRIMP PASTA SALAD



Creamy Shrimp Pasta Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 13

Kosher salt
1 pound campanelle pasta
1/2 cup extra-virgin olive oil
1/3 cup champagne vinegar
1/4 cup mascarpone, at room temperature
2 tablespoons Dijon mustard
1 pound jumbo (21/25 count) peeled and cooked shrimp, cut in half
1 cup grated Parmesan
1 cup frozen peas, thawed
1 cup sweet peppadew peppers, thinly sliced
1 bulb fennel, thinly sliced
1/2 cup chopped fresh basil
1/2 cup chopped fresh dill

Steps:

  • Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Strain and allow to cool slightly.
  • In a large bowl, whisk together the olive oil, vinegar, mascarpone, Dijon and 2 teaspoons salt. Add the pasta, shrimp, Parmesan, peas, peppers and fennel; toss to coat. Fold in the basil and dill. Serve at room temperature or cold.

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