Shrimp-Tomato Pasta Salad
"This is one of my favorite meal ideas - a main-course salad. From Good Food Magazine, March 1986."
photo by Lavender Lynn
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- salt
- 3⁄4 cup sour cream
- 1 tablespoon extra virgin olive oil
- 1⁄2 cup finely chopped sun-dried tomato
- 1⁄3 cup finely chopped pitted oil-cured olives
- 1⁄4 cup finely chopped parsley
- 1 tablespoon capers, drained
- 1 tablespoon grated lemon zest
- 1⁄2 teaspoon dried thyme, crumbled
- 1⁄4 teaspoon fresh ground pepper
- 1 1⁄3 lbs medium shrimp, cooked, shelled, deveined
- 1 lb penne pasta
directions
- Heat salted water for pasta to boiling.
- Meanwhile, combine sour cream, oil, tomatoes, olives, parsley, capers, lemon zest, thyme, and pepper.
- Coarsely chop half the shrimp and stir into sour cream mixture.
- Cook pasta in boiling water until tender but firm to the bite. Drain thoroughly; transfer to wide bowl.
- Add sauce to warm pasta or let pasta cool to room temperature and then add sauce. Toss to coat pasta; top with remaining shrimp.
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Reviews
-
We really enjoyed this. I forgot to add the lemon zest. Made for ZWT9. -
This was so easy and lemon zest elevated it to something special. -
This made a tasty and pretty healthy lunch. I used a mixture of green and Kalamata olives and replaced the sour cream with fat free Greek yogurt with a squeeze of fresh lemon in it which is a nice fat free sub for sour cream at times. Then at the very end I just added some crumbled reduced fat feta over the pasta. Very nice indeed. Made for ZWT4. -
This salad has alot of great flavor. I made this tonight to go along with grilled chicken and it was loved by everyone. Thanks so much for a great salad recipe! Made this for ZWT4 for the Chic Chefs :)
Tweaks
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This made a tasty and pretty healthy lunch. I used a mixture of green and Kalamata olives and replaced the sour cream with fat free Greek yogurt with a squeeze of fresh lemon in it which is a nice fat free sub for sour cream at times. Then at the very end I just added some crumbled reduced fat feta over the pasta. Very nice indeed. Made for ZWT4.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
