Bowtie Shrimp Pasta & Red Wine Vinaigrette

Makes 6 - 8 Servings

cuisine: Italian

meal type: Entrée

technique: Boiled



1 lb. Ocean Garden® Mexican Shrimp 10 oz. Farfale (bowtie pasta) 1 cup Cucumber, seeded and sliced 1/4 cup Green onions, chopped 2-Jan Red pepper, julienne cut 2 Tbsp. Capers Red Wine Vinaigrette 3 to 4 Tbsp Red wine vinegar 1 tsp Oregano, dried 1 clove Garlic, crushed 1/2 to 1 tsp Red pepper, dried, crushed 1/2 cup Olive oil, extra virgin Salt and pepper to taste

Cook shrimp in a large pot of boiling water until opaque. Remove from water with a skimmer and rinse under cold running water; set aside. Reserve cooking water for cooking pasta, if desired. Cook pasta as directed. Rinse under cold water. Drain thoroughly. Combine shrimp and pasta in a large bowl. Add cucumber, green onions, red pepper and capers.

Red Wine Vinaigrette

Shake or beat vinegar, oregano, garlic, crushed red pepper, olive oil and salt and pepper together until well mixed. Pour dressing over shrimp and pasta; toss to mix well. Cover and refrigerate at least 2 hours to blend flavors. Serve cold; with or without greens.