Welcome to the Mediterranean coastal flavors right in your kitchen, where each bite feels like a refreshing vacation from the ordinary. Step into a culinary journey with today’s star dish – an Italian Summer Shrimp Arugula Pasta Salad. This delightful ensemble combines succulent shrimp, peppery arugula, al dente pasta, and a burst of zesty flavors. It truly highlights the vibrant simplicity of Italian cuisine, renowned for its emphasis on fresh, high-quality ingredients and irresistible tastes that transport you to the sun-drenched coastlines of Italy. Bon appétit!
This salad is more than just a dish; it’s an ode to the summer season, a celebration of warm afternoons and the robust, tangy essence of the Amalfi coast. It’s a multifaceted recipe perfect for any occasion. Whether you’re hosting a dinner party or craving a fulfilling solo lunch, it’s our go-to summer extravaganza.
Italian Summer Shrimp Arugula Pasta Salad
Ingredients
For the Salad:
- 1 pound (450g) shrimp, peeled and deveined
- 16 ounces (450g) fusilli or other curly pasta
- 2-4 cups (60g to 120g) arugula, washed and dried
- 1 cup (150g) cherry tomatoes, halved
- 1/2 cup (30g) chopped fresh basil
- 4 ounces (115g) feta cheese, crumbled
- 2 tablespoons (30ml) extra virgin olive oil
- Salt and freshly ground black pepper, to taste
For the Dressing:
- 3 garlic cloves, minced
- 1/4 cup (60ml) lemon juice, freshly squeezed
- 1/4 cup (60ml) red wine vinegar
- 1/2 cup (120ml) extra-virgin olive oil
- 1 teaspoon (5ml) Dijon mustard
- 1 teaspoon (5ml) honey or sugar (optional)
- Salt and black pepper, to taste
- Crushed red pepper flakes, to taste (optional)
Instructions
Shrimp
- In a large bowl, whisk together 2 tablespoons (30ml) olive oil, minced garlic, and a dash of salt and pepper.
- Add shrimp and toss to coat. Marinate for 15-30 minutes.
- Preheat your grill to medium-high heat.
- Thread your shrimp onto skewers in an even layer.
- Grill the shrimp until pink and opaque, approximately 2-3 minutes per side. Remove from heat and set aside.
Pasta
- In a large pot, bring salted water to a boil.
- Add the pasta and cook according to the package directions, or until al dente.
- Drain and rinse the pasta under cold water to cool and to prevent the pasta from sticking together.
Dressing
- In a small bowl, whisk together the minced garlic, lemon juice, red wine vinegar, olive oil, Dijon mustard, honey, salt, and pepper until combined.
- Adjust seasoning as needed and add the red pepper flakes if you like a bit of heat.
Assembly
- In a large serving bowl, combine the cooked pasta, grilled shrimp, arugula, cherry tomatoes, and feta cheese.
- Pour the dressing over the pasta salad and gently toss to coat.
- Season with additional salt and pepper to taste.
- Garnish with chopped basil just before serving.
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Tips for Customization
For a vegetarian version:
- Swap out the shrimp for grilled zucchini, eggplant, or bell peppers.
For a heartier dish:
- Mix in some diced salami or prosciutto for an extra layer of flavor.
To add a touch of creaminess:
- Fold in some fresh mozzarella or a handful of pine nuts.
How to Store
This salad is best enjoyed the same day it’s made to preserve the freshness of the arugula and the consistency of the shrimp. However, you can store it in an airtight container in the refrigerator for up to 2 days.
Conclusion
The Italian Summer Shrimp Arugula Pasta Salad offers the perfect blend of textures and flavors that captures the essence of summer. As the arugula and shrimp dance on your taste buds, the lemony dressing ties everything together, creating a memorable dining experience. Enjoy this salad as a standalone meal or paired with your favorite white wine for an al fresco dining occasion.
This dish not only satiates your summer cravings but also adds elegance and refreshment to your table. It’s a testament to the diversity of salads, proving that they can be as hearty and fulfilling as any other meal. Buon Appetito!
FAQs
How should I cook my shrimp if I don’t have a grill?
You can cook the shrimp in a skillet on the stovetop over medium-high heat with a little olive oil. Cook each side for 2-3 minutes, or until fully pink and opaque.
Can I use a different type of pasta?
Absolutely! This salad can work well with a variety of pastas. Penne, farfalle, or even orzo would all be great substitutes.
What’s the best way to wash arugula without bruising it?
Fill a large bowl with cold water. Submerge the arugula and swish it around to release any dirt. Gently lift it out, allowing the dirt to settle at the bottom of the bowl, and transfer the arugula to a colander to drain. Avoid agitating the leaves too much to prevent bruising.
Can the leftovers be reheated?
This salad is typically served cold, and the texture of the arugula and shrimp may be compromised if reheated. It’s best enjoyed straight from the refrigerator.
