Summery Shrimp and Green Bean Pasta Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 318
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 13
- Cholesterol
- 61
- Sodium
- 376
- Total: 45 min
- Active: 35 min
Ingredients
Kosher salt and freshly ground black pepper
2 tablespoons white wine vinegar
1 small shallot, minced
1/3 cup plus 1 tablespoon olive oil
1/2 pound peeled, deveined medium shrimp
1 cup trimmed, chopped green beans
8 ounces dried campanelle or other tube-shaped pasta
1/4 cup sliced fresh chives
2 medium vine-ripe tomatoes, chopped
Directions
- Bring a large pot of salted water to a boil.
- Whisk together the vinegar, shallot, 1/3 cup of the oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and set aside.
- Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
- Add the shrimp, chives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
- Copyright 2016 Television Food Network, G.P. All rights reserved