Noray recipes

Pasta salad with sautéed and shrimps

Our friend Eva Sierra, director of Catering Spain, brings us a very nutritious and easy recipe, ideal for a lunch at home, a tupper for the office, a picnic in the countryside or… Why not? For a romantic dinner.

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How to prepare the recipe of Pasta salad with sautéed and shrimps

Ingredients (for 4 people people)

16 Noray cooked shrimps
240 g of pasta (e.g. trofie pasta)
Parmesan cheese flakes
30 g of pine nuts
150 g of mushrooms
1 bunch of wild asparagus
Salt and white pepper

To make the carrot oil:

250 ml of virgin olive oil
5 carrots
Lemon juice
Salt and white pepper

To dress the salad:

180 ml of virgin olive oil
60 ml of Modena vinegar

Elaboration

Sauté the mushrooms cut into uneven pieces in olive oil over high heat. Season.
Toast the pine nuts in a frying pan.
Peel the Noray cooked shrimps.
Thinly slice the wild asparagus and set aside.
Cook the pasta in salted water and cool.

For the carrot oil:

Cook the thickly sliced carrots over a very low heat with the olive oil for about 40 minutes.
When the carrots are cooked, remove them from the heat and pass them through a blender and strain.
Add a few drops of lemon juice and season with salt and pepper.
Keep in the fridge to serve cold.

FINAL AND PRESENTATION:

When it is time to serve, place the pasta in a bowl.
Place the mushrooms, shrimps, asparagus, and pine nuts decoratively on top.
Dress with Modena vinegar and carrot oil.
Finish with Parmesan cheese slices.

Noray recipes

Pasta salad with sautéed and shrimps

How to prepare the recipe of Pasta salad with sautéed and shrimps

Ingredients (for 4 people people)

Elaboration

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