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 = 45What's this? |
Shrimp Fettuccine Salad
Servings = 4 | Serving size =about 2 cups salad
This recipe can be multiplied by 2, 3.
This recipe can be divisible by 2.
This recipe is great the second day.
| 3 quarts | water |
| 8 ounces | spinach fettuccine |
| spray olive oil | |
| 16 ounces | large shrimp (peeled and deveined) |
| 3 Tbsp | extra virgin olive oil |
| 4 tsp | balsamic vinegar |
| 2 Tbsp | tomato paste |
| 1 tsp | honey |
| 1/4 tsp | salt |
| fresh ground black pepper (to taste) | |
| 1 small | red onion (diced) |
| 2 | ribs celery with leaves (diced) |
| 1 medium | zucchini (1/2 inch dice) |
| 6 large | black olives (coarsely chopped) |
| 2 Tbsp | capers |
| 2 Tbsp | fresh dill |
Place the water in a large stock pot over high heat.
When the water comes to a boil add the fettuccine and cook for about 12 - 15 minutes until just tender. Drain, reserving about a half cup of the pasta water. Rinse the pasta under cool water and place in the refrigerator.
While the water is coming to a boil place a large skillet over medium-high heat. When the pan is hot add the shrimp and cook for about 3 minutes on each side. Remove to a paper towel to cool. When they are cool coarsely chop them into large pieces (about 1/2 inch in size).
Place the olive oil, vinegar, tomato paste, honey, salt and pepper in a large mixing bowl and mix until well blended. Add the onion, celery, zucchini, olives, and capers and toss to coat well.
Fold in the chilled fettuccine until well blended. If the mixture seems to dry add a little of the pasta water about a tablespoon at a time.
Fold in the shrimp and then the dill. Chill well before serving.
Nutrition Facts
Serving size: about 2 cups salad | Servings 4
Calories 462 | Calories from Fat 123
Amount Per Serving (% Daily Value)
Total Fat 14g (22%) | Saturated Fat 2g (10%)
Monounsaturated Fat 8g | Trans Fat 0g
Cholesterol 170 mg (557 %) | Sodium 645 mg (27 %)
Total Carbohydrates 52g (17%) | Sugars 6g
Dietary Fiber 4g (16%) | Protein 32g
Vitamin A 12% | Vitamin C 26 % | Calcium 11% | Iron 31%
Vitamin K 81 mcg | Potassium 661 mg | Magnesium 91 mg
"The whole Mediterranean, the sculpture, the palm, the gold beads, the bearded heroes, the wine, the ideas, the ships, the moonlight, the winged gorgons, the bronze men, the philosophers - all of it seems to rise in the sour, pungent taste of these black olives between the teeth. A taste older than meat, older than wine. A taste as old as cold water."
-Lawrence Durrell, Author
The refrigerator light goes on...
This is a quick and easy summer pasta salad. The tomato paste gives this a more savory flavor in the dressing and combines well with the olive oil to create a fresh flavor that's perfect for the veggies and the pasta. You could use salmon in this recipe as well. I would grill the salmon until the skin is crispy and then flake it into the salad.
