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 - 1 lb. Ocean Garden® Mexican Shrimp
- 10 oz. Farfale (bowtie pasta)
- 1 cup Cucumber, seeded and sliced
- 1/4 cup Green onions, chopped
- 2-Jan Red pepper, julienne cut
- 2 Tbsp. Capers
- Red Wine Vinaigrette
- 3 to 4 Tbsp Red wine vinegar
- 1 tsp Oregano, dried
- 1 clove Garlic, crushed
- 1/2 to 1 tsp Red pepper, dried, crushed
- 1/2 cup Olive oil, extra virgin
- Salt and pepper to taste
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Bowtie Shrimp Pasta & Red Wine Vinaigrette
Makes 6 - 8 Servings
cuisine: Italian
meal type: Entrée
technique: Boiled
 Cook shrimp in a large pot of boiling water until opaque. Remove from water with a skimmer and rinse under cold running water; set aside. Reserve cooking water for cooking pasta, if desired. Cook pasta as directed. Rinse under cold water. Drain thoroughly. Combine shrimp and pasta in a large bowl. Add cucumber, green onions, red pepper and capers.
Red Wine Vinaigrette
Shake or beat vinegar, oregano, garlic, crushed red pepper, olive oil and salt and pepper together until well mixed. Pour dressing over shrimp and pasta; toss to mix well. Cover and refrigerate at least 2 hours to blend flavors. Serve cold; with or without greens.
Source: Courtsey of Ocean Garden
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