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Shrimp and Broccoli Warm Pasta Salad

Shrimp and Broccoli Warm Pasta Salad

Thanks to a hefty dose of green vegetables and a tangy vinaigrette, you’ll want to cook this light and healthy pasta dish all summer long. Serve it warm for dinner or bring it to your next picnic for a unique pasta salad that is sure to be a hit.

INGREDIENTS

DIRECTIONS

  1. Preheat oven to 450˚F.
  2. Bring a large pot of salted water to a boil. Cook pasta according to package instructions.
  3. Cut broccoli into florets. Peel and thinly slice stems. Toss broccoli with 2 tablespoons oil in a bowl. Place broccoli and lemon slices in a single layer on a baking sheet. Bake until browned and crisp-tender, about 15 minutes. Let cool for 5 minutes then add broccoli to a large bowl and set lemons aside.
  4. Meanwhile in a medium bowl, whisk together the chili peppers, oil, salt and pepper. Add the shrimp and toss to combine. Let sit for 5-10 minutes.
  5. In small bowl, combine vinegar, garlic (optional), salt and pepper in a mixing bowl. Slowly whisk in olive oil to incorporate.
  6. Add pasta and dressing to broccoli and toss to combine.
  7. In a large skillet, heat remaining 1 tablespoon olive oil. Add shrimp and sauté until they just turn pick, about 2 to 4 minutes depending on their size.
  8. Divide pasta mixture among bowls. Top with shrimp and lemon and serve at room temperature or chilled with crusty bread.

Shrimp and Broccoli Warm Pasta Salad

Thanks to a hefty dose of green vegetables and a tangy vinaigrette, you’ll want to cook this light and healthy pasta dish all summer long. Serve it warm for dinner or bring it to your next picnic for a unique pasta salad that is sure to be a hit.