Spanish Grilled Shrimp Pasta Salad
Spanish Grilled Shrimp Pasta Salad
Brie Thompson
6
15 minutes
15 minutes
This shrimp pasta salad is the kind of dish I love to bring to a summer table. Shrimp get a bright marinade of Sicilian Lemon Infused Olive Oil, White Balsamic Vinegar of Modena, Sweet Smoked Chili Rub, and Rainbow Sea Salt, then toss with pearl pasta, tangy feta, and fresh basil. It is bold, lemony, and a little bit smoky, and it works as a main dish or a shareable side.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 1 lb Raw Shrimp, peeled and deveined
- ¼ cup plus 2 Tbsp Sicilian Lemon Infused Olive Oil, divided
- 3 Tbsp White Balsamic Vinegar of Modena
- 1 Tbsp Sweet Smoked Chili Rub
- ½ tsp Rainbow Sea Salt
- 1 Pasta Rock
- 3 cups Pearl Shaped Pasta
- ½ cup Cherry Tomatoes, quartered
- ½ cup Basil, chiffonaded
- 1 cup Feta Cheese, crumbled
Directions
- Mix the shrimp, ¼ cup Sicilian Lemon Infused Olive Oil, White Balsamic Vinegar of Modena, Sweet Smoked Chili Rub, and Rainbow Sea Salt in a bowl.
- Bring a large pot of water to a boil over high heat. Once boiling, add the Pasta Rock for 2 minutes to salt the water, then remove. Add the pasta and stir well. Cook until al dente, according to package directions.
- Meanwhile, warm the remaining 2 Tbsp Sicilian Lemon Infused Olive Oil in a large skillet over medium high heat. Drain the shrimp and discard the marinade. Add the shrimp to the skillet and cook, turning once or twice, until pink and opaque throughout, 1 to 2 minutes. Transfer the shrimp and any pan juices to a plate and cover to keep warm.
- Drain the pasta and transfer it to a warmed serving bowl. Add the shrimp and their juices and stir several times. Gently fold in the tomatoes, basil, and feta.
- Serve immediately.