Tarragon Rosemary Shrimp Pasta
Submitted by jo913
Tender shrimp tossed with pasta in a bright lemon-herb dressing spiked with tarragon and rosemary makes an elegant cold salad perfect for warm-weather gatherings.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
2 hrsThis isn’t your mayo-heavy pasta salad.
Cooked shrimp mingles with twisty pasta in a zippy lemon vinaigrette perfumed with fresh tarragon and rosemary, creating something light enough for summer but substantial enough to serve as a main.
Letting it rest for 30 minutes before serving lets the flavors marry beautifully.
Kitchen Tips
- Use small pasta shapes like rotini or fusilli to catch the dressing in every twist
- Don’t overdress initially, you can always add more oil and lemon juice before serving
- This travels well for picnics and potlucks, just keep it chilled until serving time
Ingredients
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.
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