Roasted Shrimp and Penne Salad

Appetizers
Main Course

Recipe courtesy of Ralph Brennan's New Orleans Seafood Cookbook

Serves 6

Ingredients: 
  • sufficient salted water for cooking pasta
  • ​1 pound penne pasta
  • 30 extra-large shrimp, peeled and deveined, with tails left on
  • 1 tablespoon minced fresh garlic
  • 8 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon crushed red pepper
  • 1 cup thinly sliced green onions, green parts only
  • 3/4 cup finely chopped sweet red peppers
  • 3/4 cup finely chopped sweet green peppers 
  • ​3/4 cup crumbled feta cheese
  • 1/2 cup rice vinegar
  • 6 ounces (8 cups, not packed) mixed salad greens
  • 3/4 cup Feta Cheese Dressing
  • 1 cup very finely julienned red onions, about 1/16 inch wide and 2 inches long, for garnish

Roasted-Shrimp and Penne Pasta Salad

Roasted Shrimp and Penne Pasta Salad 

Click image to enlarge.

Method: 

Preheat oven to 350°F. 

​Heat the salted water and cook the pasta according to package directions to the al dente stage. While the pasta is cooking, roast the shrimp.

​Drain the pasta well in a colander and set aside.

​In a large, clean mixing bowl, combine the shrimp with the garlic, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and the crushed red pepper, tossing until well blended.

​Line a rimmed baking sheet with parchment paper, and arrange the shrimp on the sheet in a single layer. Bake uncovered until the shrimp are just cooked through, about six minutes. Remove from the oven and set aside.

​In a large, clean mixing bowl, thoroughly combine the drained pasta with the green onions, red and green sweet peppers, feta cheese, rice vinegar, 4 tablespoons olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.

In another large mixing bowl, toss the salad greens with 3 tablespoons olive oil, 1/8 teaspoon kosher salt and 1/8 teaspoon black pepper, mixing well. Serve immediately.

Serving Suggestions: For each serving, arrange a portion of the salad greens on one half of a dinner plate. On the plate's other half spoon a portion of the pasta mixture. Arrange five shrimp in a row on top of the greens. Drizzle on 2 tablespoons of the feta dressing, and sprinkle about 2 1/2 tablespoons red onion on top.

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive