Shrimp and Artichoke Pasta Salad

Shrimp and Artichoke Pasta Salad Recipe - Delicious and Easy-to-Make

Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Shrimp and Artichoke Pasta Salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The combination of tender shrimp, tangy artichoke hearts, and a zesty dressing creates a delicious and satisfying meal.

History

This recipe is a modern twist on traditional pasta salads, incorporating the flavors of shrimp and artichokes for a unique and tasty dish. It is a popular choice for summer gatherings and potlucks, as it can be made ahead of time and served cold.

Ingredients

9 oz (255 g) quartered artichoke hearts
0.67 lb (304 g) cooked, peeled shrimp
0.25 cup red wine vinegar
2 tbsp dijon mustard
2 tbsp chopped fresh chives
1 whole egg yolk
1 tbsp minced shallots
0.5 cup canola oil
pepper -- to taste
0.5 lb (227 g) cooked pasta shells
0.25 cup pine nuts

How to prepare

Place the artichoke hearts and shrimp in a large bowl.
In a food processor or blender, combine vinegar, mustard, chives, egg yolk, and shallots. Blend until smooth.
While the machine is running, gradually add the oil in a thin stream.
Season to taste with pepper.
Add the cooked pasta to the shrimp and artichokes.
Pour the dressing mixture over the pasta, shrimp, and artichokes. Mix gently but thoroughly.
Cover and refrigerate for at least 3 hours (can be made up to one day ahead at this point).
Just before serving, stir in the sunflower seeds.

Variations

Add diced tomatoes or roasted red peppers for extra color and flavor.
Substitute grilled chicken or tofu for the shrimp for a vegetarian option.
Use a different type of pasta, such as penne or bowtie, for a fun twist.

Cooking Tips & Tricks

Be sure to cook the pasta al dente, as it will continue to absorb the dressing as it sits.

- For a more intense flavor, marinate the shrimp and artichokes in the dressing for a few hours before adding the pasta.

- Toasting the pine nuts before adding them to the salad will enhance their nutty flavor.

Serving Suggestions

This pasta salad can be served as a main dish or as a side dish alongside grilled chicken or fish. It pairs well with a crisp white wine or a light beer.

Cooking Techniques

Be sure to cook the shrimp just until they turn pink and opaque, as overcooking can make them tough.

- Drain and rinse the artichoke hearts before adding them to the salad to remove any excess brine.

Ingredient Substitutions

Olive oil can be used in place of canola oil for a richer flavor.

- Walnuts or almonds can be used instead of pine nuts for a different texture.

Make Ahead Tips

This pasta salad can be made up to one day in advance and stored in the refrigerator until ready to serve. Just be sure to stir in the sunflower seeds just before serving for added crunch.

Presentation Ideas

Garnish the pasta salad with fresh herbs, such as parsley or basil, for a pop of color. Serve it in a large bowl or on a platter for a beautiful presentation.

Pairing Recommendations

This Shrimp and Artichoke Pasta Salad pairs well with a variety of dishes, including grilled seafood, roasted vegetables, or a simple green salad. For drinks, try a crisp Sauvignon Blanc or a light lager.

Storage and Reheating Instructions

Leftover pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for a few minutes or enjoy cold.

Nutrition Information

Calories per serving

One serving of this pasta salad contains approximately 350 calories.

Carbohydrates

This recipe contains approximately 30 grams of carbohydrates per serving.

Fats

Each serving of this Shrimp and Artichoke Pasta Salad contains about 20 grams of fat.

Proteins

With shrimp as the main protein source, this dish provides around 15 grams of protein per serving.

Vitamins and minerals

Shrimp is a good source of vitamin B12, selenium, and omega-3 fatty acids, while artichokes are rich in fiber, vitamin C, and antioxidants.

Alergens

This recipe contains shellfish (shrimp) and eggs, which may be allergens for some individuals.

Summary

Overall, this Shrimp and Artichoke Pasta Salad is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Shrimp and Artichoke Pasta Salad is a delicious and versatile dish that is perfect for any occasion. With a flavorful dressing, tender shrimp, and tangy artichokes, this pasta salad is sure to be a hit with family and friends. Enjoy it as a light meal or side dish, and don't be afraid to get creative with your own variations and additions.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for the first time. It was a warm summer day, and I was browsing through a local farmers market when I came across a stand selling fresh shrimp and artichokes. As I chatted with the vendor, he mentioned a delicious pasta salad recipe that combined the two ingredients, along with a few other simple yet flavorful additions.

Intrigued, I asked for more details, and the vendor gladly shared the recipe with me. He explained that he had learned it from his own grandmother, who had passed it down through the generations. I could tell by the way he spoke about it that this recipe held a special place in his heart, and I couldn't wait to try it for myself.

That evening, I gathered the ingredients and got to work in the kitchen. I boiled the pasta until it was al dente, cooked the shrimp until they were pink and tender, and prepared the artichokes by marinating them in a simple vinaigrette. As I tossed everything together in a large bowl, the colors and aromas of the dish came together beautifully, creating a mouthwatering masterpiece that I knew would become a family favorite.

As I took my first bite of the shrimp and artichoke pasta salad, I was instantly transported back to that warm summer day at the farmers market. The flavors were fresh and vibrant, with a perfect balance of tangy and savory notes. I could see why the vendor had been so eager to share this recipe with me – it was truly something special.

Over the years, I have made this dish countless times for family gatherings, potlucks, and dinner parties. Each time, it never fails to impress and delight those who try it. I have even passed the recipe on to my own children, who have since made it a staple in their own kitchens.

What I love most about this recipe is not just its delicious taste, but also the memories and traditions that it represents. Every time I make it, I am reminded of that fateful day at the farmers market and the kind vendor who shared his family recipe with me. I am reminded of the joy of discovering something new and the satisfaction of creating a dish that brings people together.

As I sit here reflecting on the journey that led me to this shrimp and artichoke pasta salad recipe, I am filled with gratitude for all the experiences and people who have influenced my cooking over the years. From my own grandmother, who taught me the basics of cooking, to the vendor at the farmers market who introduced me to this recipe, each one has played a role in shaping my culinary skills and tastes.

And so, as I prepare to make this dish once again for a family dinner tonight, I do so with a heart full of love and appreciation for the food that nourishes not just our bodies, but also our souls. I am grateful for the connections it has helped me forge and the memories it has helped me create. And I am excited to see where this recipe will take me next on my culinary journey.