Ingredients
For the shrimp
1 lb defrosted shrimp, peeled and deveined
2 tbsp olive oil
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
For the salad
175-200 g fusili pasta, cooked
juice of half a lemon
100 g crumbled goat cheese
1/2 cup finely chopped sundried tomatoes (drained of any oil)
14 oz can cannellini beans, drained and rinsed
2 shallots, minced
1/2 cup pitted green olives
1/3 cup minced fresh chives
For the dressing
1/3 cup olive oil
1/2 tsp chili paste or chili flakes
1/2 tsp salt
1/4 tsp pepper
juice of one lemon
1/2 tbsp red wine vinegar
2 garlic cloves, pressed
1 tbsp liquid honey
Instructions
Cook the pasta according to package directions, making sure to cook to al dente since the pasta will continue to soften once it’s mixed with the dressing. Once the pasta is cooked, drain and set aside.
To a small bowl or in a jar, add the dressing ingredients and whisk together or shake it. Set aside.
Add defrosted shrimp to a bowl with 2 tbsp olive oil, 1 tsp salt and ½ tsp pepper and 1/2 tsp garlic powder. Stir and set aside. Turn a medium-sized frying pan to medium-high heat. Once warm, turn to medium heat and add shrimp and cook 2-3 minutes per side until cooked through. Remove the shrimp and set aside.
Deglaze the pan with juice of half a lemon and scrape the yummy bits off the bottom of the pan. Then add the pasta to the pan and cook for a few 2-3 minutes to coat with the lemon juice.
In a large mixing bowl toss gently together all of the salad ingredients and pasta with the dressing. Add the shrimp and gently toss. Serve immediately or store in the fridge for up to 3 days.
ENJOY!!
Recipe From foodbymaria.com
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