Shrimp-Pesto Salad
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 1 c Pesto or
- 1/4 c White wine vinegar
- 1 pk (6 ounces) frozen tiny Shrimp, thawed
- Grated parmesan cheese, if desired
- Water
- 1 Container (8 ounces) pesto
- 4 Italian plum tomatoes, each Into 4 wedges
- 3 c Uncooked medium shell macaro
- 1 tb Olive or vegetable oil
- 4 c Coarsely shredded spinach
- 1/2 c Small pitted ripe olives
Contains
CrustaceansMilkTree nutsSulphites
Read from the ingredients, not verified. Check labels.
Method
Chef Wood
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- Cook macaroni as directed on package. Rinse in cold water and drain; toss with oil. Mix pesto, olives, vinegar and tomatoes in large bowl. Arrange 2 cups macaroni and 2 cups spinach on olive mixture; repeat with remaining macaroni and spinach. Cover and refrigerate at least 2 hours. Add shrimp. Toss and sprinkle with cheese. 6 SERVINGS (ABOUT 1-1/4 CUPS EACH); 515 CALORIES PER SERVING.
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Plating
Cookware for this recipe
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Mixing bowl
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Grater
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Colander