Pasta Salad with Shrimp & Green Beans

Photography: Tango | Food Styling: Laure Corten | Prop Styling: Caroline I Simon

  • Prep time 25 minutes
  • Portion size 4 servings


Lemon Vinaigrette:


Lemon Vinaigrette

In small bowl, whisk together olive oil, vinegar, lemon zest, lemon juice and garlic. Set aside.

In large pot of boiling salted water, cook pasta until al dente, about 8 minutes; add green beans for last 2 minutes of cooking time. Drain; rinse under cold running water for 1 minute and drain again. Transfer to large bowl. Set aside.

In large skillet, heat oil over medium-high heat; cook shrimp, turning once, until pink, 3 to 4 minutes. Remove from heat; let cool slightly. Add shrimp, tomatoes, shallot and olives to bowl with pasta; add vinaigrette, mixing gently to coat well. Season with salt and pepper. Sprinkle with chives.

Nutritional facts PER SERVING: about

  • Calories 395
  • Total fat 19 g
  • Saturated fat 4 g
  • Cholesterol 200 mg
  • Sodium 400 mg
  • Total carbohydrate 27 g
  • Fibre 3 g
  • Sugars 4 g
  • Protein 30 g
  • Iron 2 mg
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Lunch & Dinner

Pasta Salad with Shrimp & Green Beans