Description
A delightful and refreshing shrimp salad pasta recipe that combines the flavors of shrimp, fresh vegetables, and basil pesto.
Ingredients
Scale
- 150g fusilli pasta (about 5 oz)
- 8–10 medium shrimp, peeled and deveined
- 4–5 button mushrooms, cleaned and sliced
- 1 generous scoop (about 2 tablespoons) of basil pesto
- 1 cup fresh arugula
- 1/2 cup cherry tomatoes, halved
- 1/3 cup corn kernels (canned or grilled fresh)
- 2–3 tablespoons balsamic vinegar
- 1–2 tablespoons olive oil (optional, to taste)
- Balsamic glaze
Instructions
- Boil fusilli pasta in salted water for 9–11 minutes, then drain, rinse briefly, and toss with olive oil.
- Grill shrimp for 1–2 minutes per side until pink. Sauté sliced mushrooms in the same pan until golden.
- Toss the pasta with 2 tablespoons of basil pesto.
- In a bowl, layer arugula, pesto pasta, shrimp, mushrooms, halved cherry tomatoes, and corn.
- Drizzle with 2–3 tablespoons of balsamic vinegar and olive oil if desired.
- Finish with a balsamic glaze drizzle for a fancy touch.
Notes
- Feel free to adjust the amount of balsamic vinegar and olive oil to suit your taste.
- This dish can be served warm or cold, making it versatile for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling and Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Shrimp Salad Pasta, Pasta Salad, Shrimp Recipe, Mediterranean Salad