Total Time
35mins
Prep 20 mins
Cook 15 mins

This is one of my favorite meal ideas - a main-course salad. From Good Food Magazine, March 1986.

Ingredients Nutrition

Directions

  1. Heat salted water for pasta to boiling.
  2. Meanwhile, combine sour cream, oil, tomatoes, olives, parsley, capers, lemon zest, thyme, and pepper.
  3. Coarsely chop half the shrimp and stir into sour cream mixture.
  4. Cook pasta in boiling water until tender but firm to the bite. Drain thoroughly; transfer to wide bowl.
  5. Add sauce to warm pasta or let pasta cool to room temperature and then add sauce. Toss to coat pasta; top with remaining shrimp.
Most Helpful

We really enjoyed this. I forgot to add the lemon zest. Made for ZWT9.

Lavender Lynn July 23, 2013

This was so easy and lemon zest elevated it to something special.

threeovens July 14, 2013

This made a tasty and pretty healthy lunch. I used a mixture of green and Kalamata olives and replaced the sour cream with fat free Greek yogurt with a squeeze of fresh lemon in it which is a nice fat free sub for sour cream at times. Then at the very end I just added some crumbled reduced fat feta over the pasta. Very nice indeed. Made for ZWT4.

Sarah_Jayne June 17, 2008