Shrimp & Pasta Salad

Summertime. Beach trips and Bar-BQs. What’s on your picnic table?

If you are lucky enough to get fresh caught shrimp, give this taste bud-pleasing recipe a go.



1/2 pound peeled and cooked shrimp (cook with butter and garlic!)

1 cup organic cherry tomatoes, halved

1 cup  Penne Pasta or Quinoa, cooked

6 large Basil Leaves, chopped

1/4 cup olive oil, extra virgin

1/4 cup fresh parmesan cheese, grated

Pinch of sea salt, to taste

Dash of crushed red pepper, to taste

Toss all the ingredients together into an attractive serving bowl with a lid to store in the fridge, in the unlikely event there are left-overs!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s