Roasted Shrimp and Penne Salad

Appetizers

Main Course

Recipe courtesy of Ralph Brennan's New Orleans Seafood Cookbook

Serves 6

Ingredients:

sufficient salted water for cooking pasta
1 pound penne pasta
30 extra-large shrimp, peeled and deveined, with tails left on
1 tablespoon minced fresh garlic
8 tablespoons extra-virgin olive oil, divided
3/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
1/2 teaspoon crushed red pepper
1 cup thinly sliced green onions, green parts only
3/4 cup finely chopped sweet red peppers
3/4 cup finely chopped sweet green peppers
3/4 cup crumbled feta cheese
1/2 cup rice vinegar
6 ounces (8 cups, not packed) mixed salad greens
3/4 cup Feta Cheese Dressing
1 cup very finely julienned red onions, about 1/16 inch wide and 2 inches long, for garnish

Roasted-Shrimp and Penne Pasta Salad

Click image to enlarge.

Method:

Preheat oven to 350°F.

Heat the salted water and cook the pasta according to package directions to the al dente stage. While the pasta is cooking, roast the shrimp.

Drain the pasta well in a colander and set aside.

In a large, clean mixing bowl, combine the shrimp with the garlic, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and the crushed red pepper, tossing until well blended.

Line a rimmed baking sheet with parchment paper, and arrange the shrimp on the sheet in a single layer. Bake uncovered until the shrimp are just cooked through, about six minutes. Remove from the oven and set aside.

In a large, clean mixing bowl, thoroughly combine the drained pasta with the green onions, red and green sweet peppers, feta cheese, rice vinegar, 4 tablespoons olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.

In another large mixing bowl, toss the salad greens with 3 tablespoons olive oil, 1/8 teaspoon kosher salt and 1/8 teaspoon black pepper, mixing well. Serve immediately.

Serving Suggestions: For each serving, arrange a portion of the salad greens on one half of a dinner plate. On the plate's other half spoon a portion of the pasta mixture. Arrange five shrimp in a row on top of the greens. Drizzle on 2 tablespoons of the feta dressing, and sprinkle about 2 1/2 tablespoons red onion on top.