Garden fresh shrimp dinner salad


Photo is from recipe I used to adapt this fast-easy variation

Photo is from recipe I used to adapt this fast-easy variation

At the onset I have to admit I have not tried this recipe myself yet. I saw it on Pinterest, and knew I could modify it so that I could pull from my garden and have a nice dinner with minimal effort.

1 lb  medium sized (31-40 count) raw shrimp, peeled and deveined
1 TBL olive oil
½ tsp Italian seasoning
¼ tsp salt
¼ tsp black pepper
¼ tsp garlic
¼ tsp paprika
16 oz package penne pasta
Kraft Light Parmesan Asiago Balsamic Vinaigrette Reduced Fat Dressing
4 cups mixed baby greens
10-12 yellow teardrop tomatoes and 10-12 red cherry tomatoes
2 TBL chopped parsley, for garnish
¼ C shaved Parmesan, for garnish

Cook your penne pasta and set aside to cool.

Place a large fry pan over high heat, and allow it to become very hot. Toss the shrimp in a bowl 1 TBL olive oil and all of the spices to coat. Drizzle a little olive oil into the heated pan, then the shrimp. Cook very quickly, maybe 1-2 minutes per side, or until the shrimp curled and golden brown. Refrigerate the cooked shrimp.

Combine all the remaining ingredients in a large serving bowl. The parsley and Parmesan are to garnish the top.

Advertisements

About Kary Beck

Mother and wife, gardener, wine enthusiast, avid online bargain hunter, and owner of two black-and-tan cocker spaniels.
This entry was posted in Recipes. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s