Seafood salad with spaghetti
4 servings
25 minutes
Seafood salad with spaghetti is a vibrant blend of Thai cuisine and Mediterranean charm. Tender shrimp infused with the aroma of oyster and soy sauces are complemented by the freshness of bell peppers and the spiciness of leeks. Spaghetti adds heartiness to the dish, while arugula and capers provide sophistication. The dressing made from balsamic vinegar, mustard, honey, and olive oil adds zest and a hint of sweetness. Pine nuts give textural depth, while Parmesan enhances the flavor further. This dish is perfect for warm summer evenings when you want to enjoy the freshness of seafood and light spicy notes. Thai cuisine is renowned for its balance of flavors, and this salad is a great example combining sweetness, acidity, saltiness, and a slight bitterness.
1
Marinate the shrimp in a mixture of oyster and soy sauces, salt, and pepper for 5 minutes.
- Shrimp: 300 g
- Oyster sauce: 1 tablespoon
- Soy sauce: 2 tablespoons
- Sea salt: to taste
- Ground black pepper: to taste
2
Cook the spaghetti for the time indicated on the package.
- Spaghetti: 300 g
3
At this time, pour a little oil into a hot pan and add sliced bell pepper, shrimp, and leek, frying for about 6 minutes.
- Olive oil: 0.3 glass
- Bell pepper: 1 piece
- Shrimp: 300 g
- Leek: 0.3 stem
4
In a bowl, mix seafood, spaghetti, pepper, add torn salad leaves and a handful of roasted nuts, as well as capers.
- Shrimp: 300 g
- Spaghetti: 300 g
- Bell pepper: 1 piece
- Rocket (arugula): 1 bunch
- Pine nuts: to taste
- Capers: to taste
5
Make a dressing: balsamic vinegar + mustard + honey + pepper + olive oil.
- Balsamic vinegar: 2 tablespoons
- Dijon mustard: 1 teaspoon
- Honey: 1 teaspoon
- Ground black pepper: to taste
- Olive oil: 0.3 glass
6
Pour the salad for them, mix gently. Serve immediately (you can add a bit of parmesan).
- Olive oil: 0.3 glass
