Sauteed shrimp gets tossed with farfalle, roasted red peppers, scallion and celery in a creamy dressing.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4-6 |
Ingredients
- Kosher salt and freshly ground black pepper
- 1/3 cup mayonnaise
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup finely chopped scallions
- 3 tablespoons sour cream
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1/2 pound peeled, deveined medium shrimp
- 8 ounces dried farfalle
- 1 cup jarred roasted red peppers, drained and chopped
- 1/4 cup finely chopped celery
Instructions
- Bring a large pot of salted water to a boil.
- Whisk together the mayonnaise, parsley, scallions, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Heat the oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and set aside.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the shrimp, roasted red peppers and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 304 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 13 g |
| Cholesterol | 69 mg |
| Sodium | 312 mg |
Reviews
Based on other reviews, I added 2 tbsp dill and prepared all but shrimp in advanced.. Let it chill in the fridge a few hours then before serving, fried the shrimp with Italian herbs and stirred them in.. Turned out great, I loved it
We liked but frankly it isn’t ” herby” so next time I will add either dill weed, or rosemary.. maybe basil. I did add1 crown of broccoli cause I’m always looking to add more veggies
Very good! It does say best if served right away but because of my day I needed to make it a few hours ahead of serving. I put everything in the bowl but the shrimp, tried it nice flavors then refrigerated until time to eat. I also grilled the shrimp instead of a skillet then added to pasta right before serving. It turned out great! I liked the pasta better after sitting and then ate it for breakfast the next day and thought it was even better! YUM!