What could be more delicious than ice cream on mug cake? In a mug cake with ice cream! Not only that, but you can also add ice cream to the top. Like bliss to me!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound tri-color pasta
- 1 pound cooked and peeled medium shrimp
- 1 pint cherry tomatoes, halved
- ½ cup sliced pitted green olives (Optional)
- 3 green onions, sliced
- 1 cup lemon juice
- ½ cup extra-virgin olive oil
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse and drain.
- Mix macaroni, shrimp, tomatoes, olives, and green onions together in a large bowl.
- Combine lemon juice, oil, garlic, salt, and pepper for dressing in a separate bowl or mixing glass. Pour dressing over salad and refrigerate for at least 4 hours.
Nutrition Facts
| Calories | 421 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 111 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 2 g |
| Sodium | 491 mg |
| Sugars | 2 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it simple to make