Friday, March 30, 2012

Meatless Friday: Shrimp Pasta Salad

Last week, during my opus to Aldi, I mentioned that I was going to make a pasta salad with shrimp for a Friday meatless meal during Lent. I bought a bag of frozen cooked shrimp at Aldi and wanted to try it out. The pasta salad came out great and was the perfect meal to have during our recent warm weather streak in the Northeast.

The recipe is very simple, and all of the ingredients came from Aldi:
  • 16 oz. bag of farfalle pasta (this is the non-box pasta Aldi sells; it's their "gourmet" version in a bag)
  • olive oil
  • 3 cloves garlic
  • 1/2 bag fresh spinach
  • 1 bag frozen cooked shrimp, medium size
  • salt and pepper
  • about 1/2 cup shredded mozzarella cheese

Thaw the shrimp in a bowl of cool water. Cook the pasta according to the directions. While the pasta is cooking, remove the shrimp's tails. Wash spinach and trim ends.

When the pasta is done cooking, drain it and put in a bowl. Add olive oil (I didn't meaure, just put poured some in until I thought it was enough; you can always add more). Crush garlic in a garlic press and add to pasta, along with some salt and pepper, and mix up. Add shrimp, spinach and cheese and mix thoroughly.

That's it! Very simple and perfect for a simple lunch/dinner on its own, or as a side salad. It's a great dish to take to a summer picnic or even for a spring brunch. The leftovers were great too.

You can also add other things to the salad too -- I think I might toss in some grape tomatoes next time, or instead of shredded mozzarella, feta cheese might be yummy too. Experimenting is always fun, right?

No comments:

Post a Comment