Veggie Penne Salad with Shrimp, Saffron and Paprika2018-07-31
The saffron vinaigrette in this dish adds a touch of luxury to this light shrimp salad.
Combine shrimp, paprika, saffron, garlic and wine in large bowl. Cover and refrigerate to marinate 2 hours.
Meanwhile, seed and dice tomatoes. Sprinkle with kosher salt and let drain in colander for 1 hour.
Bring salted water to a boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 1 min. less than directed on package. Drain; toss with 1/4 cup olive oil, arrange pasta on sheet trays in single layer. Cover and refrigerate to cool.
Place shrimp mixture on sheet pans and cook in 375F standard oven 8-10 min. or until cooked through. Cool. Whisk liquid from sheet pan, remaining olive oil and lemon juice until combined; season with salt and pepper.
Gently toss shrimp, tomatoes, pasta and dressing. Garnish with herbs before serving.
- 8 lbs. medium raw shrimp, shelled, deveined
- ¼ cup sweet paprika
- 1 tsp saffron threads
- 8 cloves garlic, minced
- 2 cups dry white wine
- 8 pounds heirloom tomatoes
- 3 pounds Barilla Veggie Penne
- ¾ cup extra virgin olive oil, divided
- 1 cup fresh lemon juice
- 1 cup loosely packed chervil leaves
- 1 cup micro basil
Chef Recommended Cuts
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This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.