Tarragon Rosemary Shrimp Pasta
Shrimp Pasta recipe
Yield
6 servingsPrep
20 minCook
40 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
pasta
small, twist |
|
| 1 | pound |
shrimp
shelled |
|
| ½ | cup |
parsley leaves
chopped |
|
| ½ | cup |
olive oil
divided |
|
| 4 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
tarragon leaves
crushed |
|
| ¼ | teaspoon |
rosemary leaves
crushed |
|
| ½ | teaspoon |
salt
to taste |
|
| ⅛ | x |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
pasta
small, twist |
|
| 453.6 | g |
shrimp
shelled |
|
| 118 | ml |
parsley leaves
chopped |
|
| 118 | ml |
olive oil
divided |
|
| 6E+1 | ml |
lemon juice
|
|
| 5 | ml |
tarragon leaves
crushed |
|
| 1.3 | ml |
rosemary leaves
crushed |
|
| 2.5 | ml |
salt
to taste |
|
| 0.1 | x |
red hot pepper sauce
|
*
|
Directions
Cook pasta until al dente, drain well and toss with 2 tablespoons oil.
Set aside to cool.
Cut some of the shrimp into smaller pieces if desired. Throughly mix remaining oil, lemon juice, herbs, salt and hot sauce.
Taste and adjust seasonings.
In a serving bowl, toss the pasta, shrimp, dressing and parsley.
Cover and let flavors blend about ½ hour.
(Refrigerate if salad won't be served for more than ½ hour.)
Just before serving, toss again.
