How to Prepare a Shrimp Pasta Salad

Shrimp adds protein to your pasta salad.

Pasta salad becomes a main entree when you add spicy steamed shrimp to it. Make it up to a day ahead to allow the flavors to blend. The presentation is colorful and vibrant. You can pair shrimp pasta salad with a whole grain bread and iced raspberry tea for Sunday brunch with friends. Or, pack it in ice to take it to a family potluck. Don't be afraid to add your own favorite touches to this versatile salad, as well as substitute seafood or vegetables that you already have on hand.

Things You'll Need

• Large saucepan
• Colander
• 1 lb. (25 to 30) raw shrimp, unpeeled
• ½ cup white vinegar
• 1 tbsp. seafood seasoning
• Salt
• 2 cups tri-colored rotini pasta
• ¼ cup rice wine vinegar
• ¼ cup extra virgin olive oil
• 2 tbsp. Dijon mustard
• 2 cloves garlic, minced
• ½ tsp. dried thyme
• Freshly ground black pepper
• 1 cup broccoli, raw
• 6 large basil leaves
• ½ cup artichokes hearts
• ½ cup roasted red peppers
• 1 cup plum tomatoes
• 1/2 small red onion
• 4 to 6 cups of mixed salad greens

Instructions

1. Peel and devein the shrimp. Make a shallow slit down the back to expose the black intestine. Lift it out with the tip of a paring knife and wash it out under cold running water.

2. Combine ½ cup of water, white vinegar and seafood seasoning in a large saucepan over medium heat. Add shrimp gently and stir. Reduce the heat to simmer and cover the pot. Steam for three to five minutes until the shrimp turns bright pink. Drain the shrimp in a colander. Chill.

3. Fill a 3-qt. or larger saucepan two-thirds full of water. Add 2 tsp. salt. Place the pan on a stove top burner over high heat. Bring the water to a full, rolling boil.

4. Add the pasta to the water. Stir well to keep the pasta from sticking together. Continue to cook just until tender, stirring occasionally. Drain in a colander. Do not rinse the pasta even though it may stick together. Place in a large bowl.

5. Whisk together the rice wine vinegar, oil, mustard, minced garlic, thyme, a pinch of salt and freshly ground black pepper. Sample and adjust the seasoning to taste. Pour the dressing over the pasta a little at a time and toss gently with a rubber spatula to separate and coat each piece.

6. Chop the broccoli, basil, artichokes and red pepper into bite-sized pieces. Cut the tomatoes in half. Finely chop the onion.

7. Add the vegetables to the pasta and toss lightly to distribute throughout. Add the chilled shrimp and toss again.

8. Cover and refrigerate the pasta salad for at least four hours. When you are ready to serve, arrange the salad greens on a platter and top with the pasta salad.

Tips & Warnings

• Do not over-season the dressing. The shrimp is already very flavorful.

• Remove the tails from the shrimp, particularly if you are serving the salad to children. Although they make a nice presentation, they tend to fall off when you toss the salad.

• You can refrigerate this salad for up to 24 hours before serving

References

• Old Bay; How-to Steam Shrimp
• "USA Weekend"; 5 Steps to Perfect Pasta Salad; Pam Anderson; May 2003
• "Better Homes and Gardens Salad and Appetizers"; Christopher Cavanaugh, ed.; 1996