Summery Shrimp And Green Bean Pasta Salad Recipes
SHRIMP SCAMPI PASTA SALAD
This shrimp-and-veggie-packed pasta salad proves that scampi doesn't have to be warm: the garlic-wine sauce also works beautifully when its chilled. To speed up the cooking, we added the vegetables to the boiling pasta when it was just short of done. It's a trick you'll find yourself using over and over again.
Provided by Food Network Kitchen
Categories side-dish
Time 1h55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of generously salted water to a boil. Shuck the corn and cut off the kernels (you should have about 2 cups).
- Add the pasta to the boiling water and cook until al dente according to the package instructions. Add the green beans and corn kernels about 2 minutes before the pasta is done cooking. Reserve 1/4 cup of the pasta cooking water. Drain the penne, green beans and corn, toss with a drizzle of oil in a large serving bowl.
- Heat the oil in a large saucepan over medium heat for 30 seconds. Add the garlic and red pepper, and cook, stirring, until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is gone and the sauce is golden in color, 3 to 4 minutes. Adjust the heat to medium-low and stir in the shrimp, lemon zest and 1 teaspoon salt and cook, stirring occasionally, until the shrimp are pink and just cooked through, about 2 minutes.
- Add the cooked pasta, green beans, corn, parsley, reserved pasta water, tomatoes, lemon juice, 2 teaspoons salt and 1/2 teaspoon pepper to the shrimp. Toss and taste, checking to make sure it is generously seasoned before chilling. Chill for at least 1 hour, up to 4 hours.
SHRIMP, GREEN BEAN AND FETA PASTA SALAD
Make and share this Shrimp, Green Bean and Feta Pasta Salad recipe from Food.com.
Provided by WI Cheesehead
Categories Cheese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Have ready a large bowl of ice water.
- In pot of boiling salted water, cook green beans until they turn bright green and start to soften.
- Transfer beans to ice water immediately. When cool, drain them and pat them dry with a clean towel.
- Meanwhile, prepare pasta according to package directions (cook until al dente.).
- Drain pasta and rinse with cold water until pasta is completely cool and drain again until free of excess water. Set aside.
- In large bowl, combine cooked green beans, pasta, shrimp, dill to taste, vinegar, lemon juice, olive oil, feta cheese, salt and pepper to taste.
- Serve immediately, or cover tightly and refrigerate up to 2 days.
Nutrition Facts : Calories 412.9, Fat 8.5, SaturatedFat 5, Cholesterol 247.8, Sodium 594, Carbohydrate 46.2, Fiber 2.8, Sugar 2.7, Protein 35.9
PASTA WITH SHRIMP, GREEN BEANS AND WHITE BEANS IN RED PEPPER OIL
Categories Bean Pasta Shellfish Tomato Vegetable Dinner Shrimp Green Bean Fall Summer Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in large nonstick skillet over medium-low heat. Add garlic and red pepper and stir 1 minute. Add shrimp and tomatoes; cook until heated through, about 5 minutes. Add cannellini and stir until heated through, about 3 minutes. Season with salt and pepper. Cook pasta in large pot of boiling salted water until almost tender. Add green beans; cook until beans and pasta are just tender, about 3 minutes longer. Drain, reserving 1/2 cup cooking liquid. Return pasta and beans to pot. Stir in shrimp mixture, 4 tablespoons basil and enough pasta cooking liquid to moisten pasta. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining basil.
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