Shrimp and Shell Salad Carciofo
Dive into Mediterranean-inspired flavors with this vibrant Shrimp and Shell Salad Carciofo, a refreshing and satisfying dish perfect for warm weather dining or a light, flavorful meal anytime. Featuring tender, juicy shrimp, al dente mini pasta shells, and the tangy bite of marinated artichoke hearts, this salad is further brightened by bursts of cherry tomatoes, briny Kalamata olives, and crisp red onion. Tossed in a zesty homemade dressing of extra virgin olive oil, fresh lemon juice, garlic, and aromatic oregano, this salad captures the essence of simple yet elegant Mediterranean cuisine. Ready in just 25 minutes and served chilled, it's ideal for meal prep, picnics, or a stunning side dish at your next gathering. Don't forget the chopped fresh parsley for a final pop of color and herbal freshness!
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Recipe Information
Ingredients
- 1 pound medium shrimp (peeled and deveined)
- 2 cups mini pasta shells
- 1 cup marinated artichoke hearts (drained and quartered)
- 1 cup cherry tomatoes (halved)
- 0.5 cup kalamata olives (pitted and halved)
- 0.25 cup red onion (thinly sliced)
- 2 tablespoons fresh parsley (chopped)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic (minced)
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions until al dente. Drain and let cool completely.
In a medium skillet over medium heat, bring 4 cups of water to a simmer. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Drain and set aside to cool.
In a large mixing bowl, combine the cooked pasta shells, shrimp, artichoke hearts, cherry tomatoes, kalamata olives, red onion, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to make the dressing.
Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Serve chilled, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 4614 mg | 201% | |
| Total Carbohydrate | 378.3 g | 138% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 20.9 g | ||
| Protein | 172.7 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2772 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
