Indulge in a light yet satisfying meal that brings the taste of Italy right to your table with shrimp pasta salad.

1

Begin by boiling a large pot of water and add 1 teaspoon of salt. Once the water is boiling, add the 250 grams of pasta and cook according to package instructions, typically around 10-12 minutes until al dente.

2

While the pasta is cooking, wash the 300 grams of shrimp and remove the shells if necessary.

3

In a large skillet, heat 2 tablespoons of olive oil over medium heat for about 2 minutes. Add the shrimp and cook for approximately 3-4 minutes, turning occasionally until they are pink and cooked through.

4

Cut the 200 grams of cherry tomatoes in half and add them to the skillet with the shrimp. Sauté for an additional 2 minutes.

5

Once the pasta is cooked, drain it well and add it into the skillet with the shrimp and tomatoes. Toss everything together.

6

Squeeze the juice of 1 lemon, add remaining 2 tablespoons of olive oil, chop the 10 basil leaves and mix them in. Season with salt and pepper to taste, tossing gently to combine all the ingredients.

7

Serve the salad warm or cold, garnished with extra basil if desired.

4 servings

• Add feta cheese for a creamy texture.
• Incorporate avocado for added creaminess and flavor.
• Experiment with different herbs like dill or parsley for a unique twist.

• Make sure to not overcook the shrimp; they should be just pink and opaque.
• Chill the salad for 30 minutes before serving for enhanced flavors.
• Use high-quality olive oil for a more flavorful dressing.

• fat: 18 grams
• fiber: 3 grams
• protein: 28 grams
• calories: 450
• carbohydrates: 48 grams

This dish is rich in protein from shrimp and provides a balanced amount of carbohydrates from the pasta, making it a satisfying choice for a meal.

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