Garlic Butter Shrimp Pasta Salad

Serves 4 | 20 mins

You’ll need:

Pasta: 250g rotini/fusilli

Shrimp: 400g peeled, deveined

Veggies: 1 cup cherry tomatoes halved, ½ cucumber diced

Flavor: 3 cloves garlic minced, 2 tbsp butter, 2 tbsp olive oil

Seasoning: 1 tsp Italian herbs, salt + pepper, chili flakes optional

Fresh: Handful parsley chopped, lemon wedges

How to make:

Boil pasta in salted water till al dente. Drain, toss with 1 tbsp olive oil. Set aside.

Cook shrimp: Pat dry, season with salt/pepper + herbs. Sear 1-2 min per side in butter + garlic till pink. Remove.

Mix dressing: Same pan, add 1 tbsp olive oil, squeeze ½ lemon, pinch chili flakes. Off heat.

Toss it: Pasta + tomatoes + cucumber + shrimp. Pour dressing over. Mix well.

Finish: Top with parsley. Serve warm or chilled.

Tips:

Don’t overcook shrimp or they’ll turn rubbery

Add mayo + 1 tsp mustard if you want it creamy

Stays good in fridge 2 days