2/3 lb raw medium-sized shrimp (30/40 to a pound), peeled and deveined
1 red bell pepper, cored and finely chopped
2 tsp garlic scapes, finely chopped
2-3 tbsp bulb onion, finely chopped
2 tbsp parsley, finely chopped
1 tbsp capers
Juice of 1/2 lemon
3 tbsp low-fat or canola-based mayonnaise
Salt and pepper to taste
Instructions
1. Bring two medium pots of water to a boil. Add a sprinkle of salt and pasta to one pot, and cook until just past al dente. Drain and rinse under cold water to cool completely.
2. Add the shrimp to the second pot of boiling water; wait until water boils again, then boil for about 3-5 minutes, until fully cooked and the shrimp turns bright pink. Drain and rinse under cold water to cool completely. Pat dry with a paper towel.
3. Place the pasta in a large mixing bowl. Add bell pepper, garlic scapes, bulb onion, parsley and capers to the mixing bowl. In a measuring
cup, mix lemon juice, mayonnaise and salt and pepper. Add to the pasta and mix well. Add the shrimp and toss to combine. Serve or refrigerate until needed.
Originally Submitted
7/29/2013
0 Out of 5 from
0 reviews
You can add this Shrimp and Noodle Salad recipe to your own private DesktopCookbook.
