Tuesday, June 6, 2017

6-6-17 Pasta-shrimp salad with Patience’s snap peas

Day 6, and I did not have to play hopscotch with the one burner.

1.     Farfalle pasta
2.     Green onion
3.     Cucumber-diced
4.     Celery
5.     Olive oil
6.     Shrimp
7.     Butter

1.     Mayonaise
2.     Heavy whipping cream
3.     Garlic- 1 clove finely chopped
4.     Fresh tarragon, dill, spearment – finely chopped
5.     Juice from ½ fresh lime
6.     Salt and pepper


Cook the pasta, drain, place in a bowl, mix with olive oil to prevent sticking and place in the fridge to cool for several hours.

Cook the shrimp in butter until opaque, cut into bite size pieces, and set aside.

Prepare the dressing by placing all ingredients into appropriate size bowl and mix well. 

Mix the shrimp, the vegetables, and the dressing into the pasta and salt to taste.  Refrigerate for 30 plus minutes before serving.

The salad was served with fresh snap peas sautéed in butter.


This is a great summer dinner.  I especially enjoyed using the fresh Taragon. I will definitely be using more of that in the days ahead. The fun part for me was creating the dressing, using something different every time. We will be returning to this often during the months ahead, with chicken, salmon, and crab in place of the shrimp.

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