Veggie Penne Salad with Shrimp, Saffron and Paprika

2018-07-31
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

The saffron vinaigrette in this dish adds a touch of luxury to this light shrimp salad.

Instructions

Step 1

Combine shrimp, paprika, saffron, garlic and wine in large bowl. Cover and refrigerate to marinate 2 hours.

Step 2

Meanwhile, seed and dice tomatoes. Sprinkle with kosher salt and let drain in colander for 1 hour.

Step 3

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.

Step 4

Place shrimp mixture on sheet pans and cook in 375F 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.

Step 5

Gently toss shrimp, tomatoes, pasta and dressing. Garnish with herbs before serving.

Ingredients

  • 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
Recipe Type:

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Nutritional Info

This information is per serving.