Are you in love with pasta? Does carbs grind your gears? Does the idea of chicken, shrimp or any other meat tossed in a creamy alfredo sauce transports your tounge into heaven? Well today you are in luck and your taste buds will be amazed with the flavors that hit your mouth. #Kontrolyourfood with my Shrimp Pasta Salad. Not only is this salad delicious, but simple to make and helps calm those cravings for pasta. Is your tounge up for the challenge? Walk through my recipe and let your mouth be the judge.
This salad does not take long to prepare but is very #yumtastic when its served cold. I always make this salad the night before so it can set in the refrigerator and the flavors can really blend together.
Shrimp Pasta Salad
Two Boxes of Tri-color pasta: I always purchase the Kroger Store brand pasta because its on sale and I love the taste of three noodles in one dish.
- Two pounds of Shrimp: Whatever size shrimp thats on sale at the fish market will work wonders for this salad.
- Two cans black olives
- Two Bottles of Creamy Italian Dressing: I always use one bottle then use the next one at my disposal. If you like a wet salad, use more.
- Minced Garlic: This is optional; I like to cook my shrimp in garlic and olive oil.
- Cook the raw pasta as directed. Make sure you salt and add some olive oil to the water. One of my tricks when boiling anything is to add a top to it. This will help the water boil faster.
- While the water is boiling, begin to dice the tomatoes, onions, olives, and cucumbers. You can place the diced vegetables into the same dish you are going to mix everything in.
- When you are ready to prepare the shrimp, make sure you clean the cutting board. You don’t want to spread germs all over the kitchen. Start to peel the shrimp and devein them. After, rinse all the peeled shrimp and soft chop the shrimp. I always cut the shrimp up because I enjoy having shrimp in every bite of this salad.
- Cook shrimp with olive oil and minced garlic. Only cook the shrimp until its opake. Season with Lemon Pepper and set aside.
- Drain your pasta until all the water is gone. A great way to make sure all the water has evaporated is to put the hot pasta back into the pot. This will burn off any excess water that is left behind.
- Toss salad into the dish where the freshly diced veggies are being held. Also, add the shrimp and the juice that renders from the seafood. This adds another layer of flavor to the dish.
- Start to mix the whole dish together and add one bottle of Creamy Italian Dressing. Stir from the bottom, making sure ever aspect of this dish is covered with dressing. If you need to add more, be liberal. Adding the dressing to the hot pasta helps the dish drink the flavors more. Can you say #yumtastic?
- Season with salt, pepper, and add some fresh parsley for color. Enjoy!