8 oz uncooked medium-size shell pasta
1 lb peeled medium-size cooked shrimp (31-40 count)
1 large nectarine, cut into thin wedges or small cubes
1 cup chopped cucumber
Fresh raspberries
Arugula
Lemon-Herb Dressing with Mint and Tarragon (below)
Cook pasta according to package directions, drain, and plunge into ice water to stop the cooking process. Drain and place in a large bowl. Add 1/2 C dressing, tossing to coat. Stir in shrimp, nectarine, and cucumber. (I used a pound of fresh little ruby red shrimp, bought already peeled and deveined. Boil some water, toss them in for 5 minutes, and they are ready!)
On individual salad plates, arrange a serving of arugula and top with a scoop or two of shrimp and pasta salad. Garnish with raspberries and drizzle with more dressing.
Gorgeous, summery, lemony, light, delish!
Here's the dressing:
Lemon-Herb Dressing with Mint and Tarragon
1/3 C canola oil
3 T chopped fresh mint
1 T chopped fresh tarragon
1 T honey mustard
1 t lemon zest
1/4 C fresh lemon juice
1 t salt
1/2 t dried crushed red pepper
Whisk all ingredients together until blended.
Note: I used penne pasta because that's what I had, but little shell pasta would be better.
See more Mouthwatering Monday recipes over at Rachel's!
5 comments:
Yummy! I need to move closer to you, that way I can come over and be your official taste tester whenever you do a recipe post. :)
That just oozes freshness!
This sounds amazing. I might have to give this a try soon.
What a perfect summer dish!
Wow, Amy. This looks so good. I like all the individual ingredients, but I wouldn't have thought to put them together. The fresh herb dressing ... I think I can smell it now. Gorgeous photos, too. Thanks for sharing this find.
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