Creamy Seafood Pasta Salad – The Washington Publish

In her cookbook, “Nana’s Creole Italian Desk,” creator Liz Williams writes that the success of this dish “relies upon fully on cooking the pasta the way in which Sicilians do, al dente. Use actual semolina pasta, corresponding to De Cecco model, to keep away from a mushy pasta salad.” The salad could be made with shrimp, as directed, however can also be nice with crabmeat, crawfish tails or any mixture. Remember to flippantly salt the pasta. The anchovies, the cheese and, relying on how it’s ready, the seafood are already salty.

Whole time: 35 minutes

Make Forward: The dressing could be made as much as 2 days upfront.

Storage Notes: Refrigerate leftovers for as much as 3 days.

Servings:

6 – 8

Examined measurement: 6-8 servings; makes about 8 cups

Elements

The dressing
3/4 cup mayonnaise
1/2 cup (2 ounces) finely grated parmesan cheese
2 cloves garlic, minced, finely grated or pressed
Juice of 1 lemon, or extra as wanted
2 oil-packed anchovies

The salad
1 1/2 kilos massive shrimp (26/30), cooked, peeled and deveined
1 pound pasta, corresponding to farfalle or different pasta, cooked al dente
1 pint cherry tomatoes, halved
1 orange bell pepper (7 ounces), coarsely chopped
1 yellow bell pepper (7 ounces), coarsely chopped
1 cup (4 ounces) tightly packed recent Italian parsley leaves, coarsely chopped
1/2 cup recent basil leaves, coarsely chopped, plus extra for garnish
Nice salt
Freshly floor black pepper

Instructions

Make the dressing: In a small bowl, whisk collectively the mayonnaise, parmesan, garlic and lemon juice till mixed. Mash the anchovies with the facet of a knife, and stir them into the dressing. If the combination is just too stiff, add extra lemon juice.

Make the salad: In a big bowl, mix the shrimp, pasta, tomatoes, bell peppers, parsley and basil. Pour over the dressing and toss to coat. Style, and season with salt and pepper, as wanted. High with just a few basil leaves and serve, family-style.