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Categories:
water cork-screw pasta shrimp tomatoes fresh cilantro lemon rind lemon juice extra-virgin olive oil kosher salt
Viewed: 92 - Published at: 6 years agoIngredients
- 8 cups water
- 23 cup cork screw pasta (I used Ronzoni Smart Taste)
- 1 12 lbs peeled and deveined large shrimp
- 1 cup halved cherry tomatoes
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons grated lemon rind
- 3 tablespoons fresh lemon juice
- 2 teaspoons extra virgin olive oil
- 34 teaspoon kosher salt
Method
- Bring 8 cups water to a boil in a large saucepan.
- Add pasta to pan; cook 5 minutes or until almost tender.
- Add shrimp, cook 3 minutes or until done.
- Drain.
- Rinse with cold water; drain well.
- Combine pasta mixture, tomatoes, and remaining ingredients; toss well.
- Original recipe said you could also add:.
- 3/4 cup sliced celery.
- 1/2 cup chopped avocado.
- 1/2 cup chopped seeded poblano pepper.
- I didn't due to my family's taste and instead sauteed a zucchini squash in a bit of EVOO, drained over cool water and tossed with the other ingredients.
