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Greek Goddess Shrimp Salad Recipe

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This recipe for Greek Goddess Shrimp Salad is from Soups On, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces dry mini shell pasta
Olive oil cooking spray
1 pound medium shrimp, peeled and deveined
2 cloves minced garlic
16 Greek olives, pitted and quartered
1 (12 or 14-ounce) can artichoke hearts, quartered
1 cup small cherry tomatoes or grape tomatoes
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 lemon, zested and juiced
2 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley leaves
4 ounces crumbled fat-free or regular feta cheese
Directions:
Directions:
Cook pasta al dente according to package instructions. Rinse, drain and set aside.
In a large nonstick skillet coated with olive oil spray, add the shrimp and garlic and cook until the shrimp turns salmon-colored. Remove from heat and allow to cool.
In a large bowl, combine the pasta, cooled shrimp, olives, artichoke hearts and tomatoes.
Season with salt and pepper. In a small bowl, whisk together oil, zest, juice, vinegar and parsley. Pour over shrimp mixture. Toss thoroughly to coat. Add the crumbled feta and gently toss.
Personal Notes:
Personal Notes:
I made this salad to take on the plane with us. Yummy, but NOT a good idea for those sitting around us. The feta smells awful on an airplane.

 

 

 

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