Lemon Herb Shrimp Radiatore Salad with Asparagus
Equipment
- Large pot
- Large skillet
- Mixing bowl
- Whisk
Ingredients
- 8 ounces radiatore pasta
- 1 pound shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1/4 cup olive oil
- Zest and juice of 2 lemons
- 2 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the radiatore pasta according to package directions until al dente. Drain and rinse under cold water to cool.
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the asparagus pieces and cook for 3 to 4 minutes until they turn bright green and start to soften.
- Add the shrimp, half the minced garlic, salt, and black pepper to the skillet. Cook for 3 to 4 minutes, stirring often, until the shrimp turn pink and are cooked through. Remove from heat and let cool slightly.
- In a small bowl, whisk together the remaining olive oil, lemon zest, lemon juice, remaining garlic, parsley, and dill.
- In a large mixing bowl, combine the cooled pasta, shrimp and asparagus mixture, and the lemon herb dressing. Toss gently until everything is evenly coated. Refrigerate for at least 1 hour before serving.
Notes
Chill the salad for at least an hour so the pasta absorbs the lemon dressing without becoming soggy. If the mixture seems dry after chilling, add an extra teaspoon of olive oil and a squeeze of lemon right before serving. Fresh dill gives the strongest herb flavor here, but you can swap in more parsley if needed.
Course: Salad
Cuisine: Mediterranean
Equipment: Large pot, Large skillet, Mixing bowl, Whisk
Cuisine: Mediterranean
Equipment: Large pot, Large skillet, Mixing bowl, Whisk