Shrimp-Tomato Pasta Salad

photo by Lavender Lynn



- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- salt
- 3⁄4 cup sour cream
- 1 tablespoon extra virgin olive oil
- 1⁄2 cup finely chopped sun-dried tomato
- 1⁄3 cup finely chopped pitted oil-cured olives
- 1⁄4 cup finely chopped parsley
- 1 tablespoon capers, drained
- 1 tablespoon grated lemon zest
- 1⁄2 teaspoon dried thyme, crumbled
- 1⁄4 teaspoon fresh ground pepper
- 1 1⁄3 lbs medium shrimp, cooked, shelled, deveined
- 1 lb penne pasta
directions
- Heat salted water for pasta to boiling.
- Meanwhile, combine sour cream, oil, tomatoes, olives, parsley, capers, lemon zest, thyme, and pepper.
- Coarsely chop half the shrimp and stir into sour cream mixture.
- Cook pasta in boiling water until tender but firm to the bite. Drain thoroughly; transfer to wide bowl.
- Add sauce to warm pasta or let pasta cool to room temperature and then add sauce. Toss to coat pasta; top with remaining shrimp.
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Reviews
-
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.
Tweaks
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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.