RCI-ND.005.0102.001
Pasta, Peas and Shrimp Salad
Pasta, Peas and Shrimp Salad from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource Serves: 8
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- fresh or frozen peeled and deveined medium-sized shrimp12 ounces
- 8 ounces
- -ounce package of frozen snow peas1 6 unit
- red sweet bell pepper1 unitseeded and chopped
- green onions4 unitsliced
- ¼ cup
- 2 tablespoons
- 2 tablespoons
- ¼ teaspoon
- 1 unit
Method
1
Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente, then drain and rinse with cold water to cool.
2
While the pasta cooks, heat a large skillet over medium-high heat and lightly coat with non-fat cooking spray.
1 minutes
3
Add the shrimp to the hot skillet and cook for 2-3 minutes per side until they turn pink and are cooked through, then transfer to a plate to cool.
5 minutes
4
Thaw the frozen snow peas by running them under cold water or allowing them to sit at room temperature for a few minutes.
3 minutes
5
In a small bowl, whisk together the white wine vinegar, vegetable oil, soy sauce, and crushed red pepper to create the dressing.
6
Combine the cooled pasta, cooked shrimp, snow peas, red bell pepper, and green onions in a large mixing bowl.
7
Pour the dressing over the pasta mixture and toss gently but thoroughly until all ingredients are evenly coated.
8
Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
15 minutes