Combine sauteed shrimp with green beans, tomatoes and chives for a simple summer pasta salad.
| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 2 tablespoons white wine vinegar
- 1 small shallot, minced
- 1/3 cup plus 1 tablespoon olive oil
- 1/2 pound peeled, deveined medium shrimp
- 1 cup trimmed, chopped green beans
- 8 ounces dried campanelle or other tube-shaped pasta
- 1/4 cup sliced fresh chives
- 2 medium vine-ripe tomatoes, chopped
Instructions
- Bring a large pot of salted water to a boil.
- Whisk together the vinegar, shallot, 1/3 cup of the oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Heat the remaining 1 tablespoon 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.
- Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing.
- 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.
- Add the shrimp, chives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 318 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 61 mg |
| Sodium | 376 mg |
Reviews
OMG, this this way delicious! My boyfriend and I ate the ‘servings for four’ in one sitting. I added avocados and also took another’s suggestion to add Old Bay to the shrimp. I will make it again…and again!
We LOVED this salad! The only things I did differently were adding Old Bay seasoning to the shrimp and after par boiling the beans sautéing them for about a minute in the shrimp skillet adding a bit more Old Bay and olive oil. Yum!
I’ve this dish without the green beans and added mayo to the shrimp and tomato. Excellent summer dish!!
I’m trying this, looks good
Great dinner for those 100 degree summer evenings!