This pasta salad is great warm or cold. It goes with any meal and it makes a great in-between meal snack. I prefer to use tricolor spiral pasta. It gives the dish a better visual appearance.
6 Garlic Cloves
1 Pound Medium Shrimp (Peeled and Deveined)
1/2 C. Olive Oil
1/4 C. Fresh Chopped Parsley
Juice of 1 Lemon
1 Pound Pasta (Spirals, Shells, Macaroni, etc)
Salt and Fresh Ground Black Pepper
Cook pasta. Rinse with cold water and set aside.
Blanch the garlic for 2 minutes. Peel, and then slice into slivers.
Rinse shrimp, pat dry, and add salt and pepper.
Heat half the oil in a large skillet over high heat. Saute half the shrimp, turning frequently until pink all over. Remove with a slotted spoon and set aside.
Heat the remaining oil and saute the remaining shrimp. Remove with a slotted spoon and reduce the heat to medium-low.
Cook the garlic until golden brown.
Return all shrimp to the pan and add parsley and lemon juice. Season with salt and pepper. Stir and cook just enough to heat it thoroughly.
Pour over pasta and mix thoroughly.
• Bacon Bits
• Sliced Cherry Tomatoes
• Sliced Avocado
• Feta Cheese
• Sliced Black Olives
Add any of the above to the finished salad.