Pasta, Shrimp and Basil Salad
4 servings
60 minutes
Pasta salad with shrimp and basil is a harmonious blend of fresh seafood, aromatic herbs, and the delicate texture of pasta. This recipe is inspired by Mediterranean cuisine, where shrimp and basil play key roles, giving the dish a subtle sweet flavor with a hint of spiciness. Lemon zest and red pepper flakes add a delicate citrus note and a pleasant warming aftertaste. This salad is perfect for a summer dinner or light lunch; it can be served as a standalone dish or as an addition to the main menu. The combination of extra virgin olive oil with lemon juice makes the dressing light and refreshing, while farfalle pasta holds the aromatic ingredients well, allowing the flavor nuances to unfold in every bite.
1
Boil the pasta in salted boiling water until cooked, but a bit firmer than usual, as it will absorb some sauce. Rinse under cold water, dry, and transfer to a bowl.
- Coarse salt: to taste
- Farfalle pasta (butterflies): 230 g
2
Add shrimp to the pasta and mix well.
- Peeled boiled shrimps: 900 g
3
Add finely chopped pepper and onion, minced garlic, basil, olive oil, lemon zest, lemon juice, and red pepper flakes. Season with salt and pepper and mix well.
- Red sweet pepper: 1 piece
- Sweet red onion: 1 head
- Garlic: 1 clove
- Crushed basil leaves: 1 glass
- Extra virgin olive oil: 0.3 glass
- Lemon zest: 1 teaspoon
- Lemon juice: 0.3 glass
- Red pepper flakes: 1 teaspoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Chill and serve.