Shrimp and Pasta Salad

It's finally raining outside, and we here in Richmond have been very very thirsty. And even though we need this rain so badly, I can't help but feel a bit dreary. To shake a bit of the gloom away, I'd like to feature one of the delicious summery recipes sent to me by PJ Pink the author of River City Food and Wine.

Shrimp and Pasta Salad

This recipe comes together in three easy parts. I will list the ingredients by each separate step, and then explain how it all comes together.

Ingredients:


Step one -Salad Dressing:


Juice of one lemon

3 tablespoons of rinsed capers

1 tablespoon whole grain Dijon mustard

A pinch of dried crushed red pepper (or more to your taste)

½ cup extra virgin olive oil

½ cup chopped fresh basil

1/4 grated romano cheese

Mix all of these ingredients except for the romano cheese together and set aside for a moment. The cheese will be used later as a tasty garnish.

Step 2 -Pasta and Shrimp:

1/2 pound of pasta ( she likes bowties)

1 pound of large steamed/ peeled shrimp

Boil the pasta according to the directions on the box. Do not overcook! Once done, run the noodles under cool water to chill, and then drain well. For the shrimp, you can either steam 'em yourself, or buy some nice precooked cocktail shrimp and remove the tails. Can you tell which way I am leaning on this one? Add both the pasta and the shrimp to your dressing and combine.

Step 3 - Veggies

2 sliced zucchini

1 diced shallot

1 tablespoon of olive oil

Saute your shallot in olive oil until slightly soft ( about 1 minute). Next add in zucchini and a dash of salt and pepper. Cook for another 3 or 4 minutes or until the zucchini is soft. Set aside to cool, and then add into the rest of the salad. Check the whole sald for proper seasoning, and adjust if needed with more salt and pepper.

Let the entire dish chill for at least an hour and top with grated Romano cheese before serving.