Time 1h22m Yield 6 Number Of Ingredients 19 Steps:
To make the vinaigrette, whisk together the rice wine vinegar, mustard, garlic, pinch of salt, and pepper; slowly pour in 2/3 cup olive oil, whisking constantly. Pour into a jar with a tight-fitting lid to transport it to the picnic. Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and arrange on a large baking sheet with sides. Broil until spotty brown, 8 to 10 minutes, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces. Bring 1 gallon of water and 2 tablespoons of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool. Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). When ready to serve, add dressing; toss to coat.
Time 25m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Mix the first 10 ingredients in large bowl. Add the cooked pasta and the shrimp. Toss to blend. Season to taste with salt and pepper.
Time 20m Number Of Ingredients 9 Steps:
Cook the pasta according to package instructions. Once cooked, drain the pasta, and rinse under cold water for about 10-15 seconds or until the pasta has cooled. Transfer the pasta to a large mixing bowl. While the pasta is cooking, clean the shrimp then pat them dry with a paper towel. Preheat a cooking pan over medium to medium-high heat first. Once the pan in hot, add oil and spread it around. Add shrimp in one even layer and let them cook until opaque on that side. This will only take a couple of minutes. Flip each shrimp onto the other side and let them cook until opaque on that side. Here, I like to season my shrimp with a little garlic powder, onion powder and black pepper and toss them until all the shrimp are coated evenly. Then remove the shrimp out of the pan, so they don’t keep cooking. In the large mixing bowl with the cooked pasta add in the shrimp, spinach, cucumber, grape tomatoes, red onion and feta cheese to the mixing bowl. Drizzle the Greek vinaigrette evenly on top. Toss until all of the ingredients are evenly coated with the dressing. Serve immediately, or pack in an air tight container. Garnish with extra feta and black pepper if desired.
Yield Serves 6 Number Of Ingredients 12 Steps:
Mix first 10 ingredients in large bowl. Add linguine and shrimp and toss to blend. Season salad to taste with salt and pepper. (Can be prepared 30 minutes ahead. Let stand at room temperature.)
Time 2h30m Yield 4 servings Number Of Ingredients 40 Steps:
In a medium bowl, whisk together the first 6 ingredients until well blended. Season with cayenne, salt, and pepper to taste. Refrigerate in a covered container. When ready to use, whisk again. In a large mixing bowl, combine the romaine, baby lettuces, bell peppers, onions, olives, cucumber, tomatoes, cheeses, and Greek Salad Dressing. Toss until blended. Season with salt and pepper. Divide and mound onto 4 chilled salad plates. In a medium bowl, toss together the shrimp and Shrimp Dressing. Arrange 8 shrimp halves over and around salad mound. Top with pine nuts and garnish with dill sprigs. In a 10-inch skillet or saute pan, heat the oil. Add the onion and cook over medium heat, stirring frequently, until lightly browned, about 15 minutes. Add the vinegar and cook 1 minute longer. Season with salt and pepper, to taste. Cool the onion and transfer to a covered container. Refrigerate and use as needed. In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in the oil, and when emulsified, season with sugar to taste. Refrigerate in a covered container. When ready to use, whisk again.
Time 37m Yield 4 servings Number Of Ingredients 13 Steps:
Cook pasta al dente according to package instructions. Rinse, drain and set aside. In a large nonstick skillet coated with olive oil spray, add the shrimp and garlic and cook until the shrimp turns salmon-colored. Remove from heat and allow to cool. In a large bowl, combine the pasta, cooled shrimp, olives, artichoke hearts and tomatoes. Season with salt and pepper. In a small bowl, whisk together oil, zest, juice, vinegar and parsley. Pour over shrimp mixture. Toss thoroughly to coat. Add the crumbled feta and gently toss. Serve it up Suzy-Style: For an outing or picnic, I like to make this seem like gourmet takeout so I put it in small aluminum containers with clear lids. You can get them at the store or from restaurant supply companies online. I place it in and put cute labels on the clear top and write the name of the recipe on it.
Yield Serves 4 Number Of Ingredients 10 Steps:
Heat oil in a large skillet over medium high heat. Add garlic and sauté 30 seconds. Add shrimp and sauté until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and sauté until shrimp are cooked through, about 2 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl. Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve.
Time 20m Number Of Ingredients 9 Steps:
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain. Meanwhile, in a large skillet, heat oil over medium heat. Add half the shrimp; season with salt and pepper. Cook until just opaque throughout, about 3 minutes. Transfer to a large bowl. Repeat with remaining shrimp. Add garlic and 2 tablespoons water to skillet, and cook until garlic is tender, scraping up any bits from bottom of pan, about 2 minutes. Transfer to bowl with shrimp. Add pasta, yogurt, lemon juice, mint, and olives; season with salt and pepper. Toss to combine.
Time 1h15m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Bring a large pot of water to a boil. Cut onion into thin slices and mince garlic cloves. In a large skillet, warm the olive oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture is golden, about 5 minutes. Add the tomatoes, oregano, basil and pepper, and bring to a boil over medium-high heat , breaking up the tomatoes with a spoon. Reduce the heat to low, cover and simmer, stirring occasionally, while you cook the pasta and prepare the shrimp. Add the pasta to the boiloing water and cook until al dente 10 to 12 minutes, or according to package directions . Shell and devein the shrimp. Uncover the sauce and bring to a boil over medium-high heat. Add the shrimp, reduce the heat to low, cover and simmer for 3 minutes. Add the olives and half the feta cheese and stir to combine. Drain the pasta and serve topped with the shrimp and sauce. Garnish each serving with remaining feta cheese.
Time 1h15m Yield 10 Number Of Ingredients 10 Steps:
Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.
More about “greek shrimp pasta salad recipes”
Time 35m Yield 4 servings. Number Of Ingredients 12 Steps:
Cook orzo according to package directions. Drain; rinse with cold water and drain well. Combine orzo with Greek vinaigrette and herbs., In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: orzo mixture, shrimp, artichokes, red pepper, green pepper, red onion, Greek olives, feta cheese and arugula. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.
