Shrimp Fajita Pasta Salad
Jul 6, 2021 21:37:24 GMT -5
Post by maybetoday on Jul 6, 2021 21:37:24 GMT -5
Shrimp Fajita Pasta Salad
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
6 servings
Ingredients
8 oz Bowtie Pasta
3 Tbsp. Olive Oil
2 tsp. Fajita seasoning
½ tsp. Cumin Powder
½ tsp. Salt
1 Red Bell Pepper small
1 Green Bell Pepper small
1 Orange Bell Pepper small
2 Garlic Cloves
1 Lemon small, juiced
2 tsp. Vinegar
1 tsp. Black Pepper
1 c. Corn
⅓ c. Purple Onion
Shrimp
1.5 lb. Cooked Shrimp small-medium
1 tbsp. Fajita Seasoning
½ Lemon juiced
2 Tbsp. Olive Oil
Instructions
Cook the pasta according to the package instructions. Drain the pasta and set aside.
Dice the bell peppers, onion, and mince the garlic.
In a bowl, toss the shrimp with 1 Tbsp. olive oil, lemon juice, and the fajita seasoning.
In a 12 inch skillet, heat 1 Tbsp. olive oil and pan sear the shrimp. Cook the shrimp on both sides then set aside.
In the same skillet, add 1 Tbsp. olive oil and pan sear the bell peppers until tender.
In a large bowl, toss together the cooked shrimp, bell peppers, pasta, purple onion, corn, garlic, olive oil, vinegar, lemon juice, salt and pepper. Serve and enjoy!
Notes
It’s important to try and get three different colors of bell pepper if you can. A mix of bell peppers gives you a lovely mix of flavors and a pop of color!
Frozen or canned corn work perfectly in this recipe, just be sure to thaw the frozen corn before adding it to the salad.
I used bowtie pasta. You could also use other small pastas such as elbow, shells, rotini, or penne pasta.
For a pasta with the perfect texture, cook the pasta until just past al dente. Adding an extra minute or so of cook time will keep the pasta soft while it cools.
link
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
6 servings
Ingredients
8 oz Bowtie Pasta
3 Tbsp. Olive Oil
2 tsp. Fajita seasoning
½ tsp. Cumin Powder
½ tsp. Salt
1 Red Bell Pepper small
1 Green Bell Pepper small
1 Orange Bell Pepper small
2 Garlic Cloves
1 Lemon small, juiced
2 tsp. Vinegar
1 tsp. Black Pepper
1 c. Corn
⅓ c. Purple Onion
Shrimp
1.5 lb. Cooked Shrimp small-medium
1 tbsp. Fajita Seasoning
½ Lemon juiced
2 Tbsp. Olive Oil
Instructions
Cook the pasta according to the package instructions. Drain the pasta and set aside.
Dice the bell peppers, onion, and mince the garlic.
In a bowl, toss the shrimp with 1 Tbsp. olive oil, lemon juice, and the fajita seasoning.
In a 12 inch skillet, heat 1 Tbsp. olive oil and pan sear the shrimp. Cook the shrimp on both sides then set aside.
In the same skillet, add 1 Tbsp. olive oil and pan sear the bell peppers until tender.
In a large bowl, toss together the cooked shrimp, bell peppers, pasta, purple onion, corn, garlic, olive oil, vinegar, lemon juice, salt and pepper. Serve and enjoy!
Notes
It’s important to try and get three different colors of bell pepper if you can. A mix of bell peppers gives you a lovely mix of flavors and a pop of color!
Frozen or canned corn work perfectly in this recipe, just be sure to thaw the frozen corn before adding it to the salad.
I used bowtie pasta. You could also use other small pastas such as elbow, shells, rotini, or penne pasta.
For a pasta with the perfect texture, cook the pasta until just past al dente. Adding an extra minute or so of cook time will keep the pasta soft while it cools.
link
