Lemon-Linguine Shrimp Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
This summery medley of spicy shrimp, fresh asparagus and pasta is subtly splashed with lemon. It adds a touch of elegance to any outdoor gathering or luncheon. If you make it ahead, add the basil just before serving. Serve with frosty glasses of iced tea. -Laureen Pittman, Riverside, California Ingredients:
1/4 cup olive oil |
2 tablespoons white wine vinegar |
2 tablespoons minced fresh parsley |
1/2 to 1 teaspoon cayenne pepper |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1 pound cooked small shrimp, peeled and deveined |
1 package (16 ounces) linguine |
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces |
lemon dressing: |
2/3 cup olive oil |
2/3 cup shredded parmesan cheese |
1/2 cup lemon juice |
1 tablespoon grated lemon peel |
1/3 cup minced fresh basil |
Directions:
1. In a large resealable plastic bag, combine the oil, vinegar, parsley, cayenne, oregano and salt; add shrimp. Seal bag and turn to coat; set aside.
2. Cook linguine according to package directions, adding asparagus during the last 3 minutes; drain and rinse in cold water. In a large bowl, combine the oil, Parmesan cheese, lemon juice and peel; add linguine mixture and toss to coat.
3. Drain and discard marinade. Add shrimp to linguine; gently toss to coat. Cover and refrigerate until serving. Sprinkle with basil. Yield: 6 servings.
|
|