Description
A cool pasta salad with a spicy kick from red chili, featuring grilled shrimp, asparagus, and sun-dried tomatoes for bold Italian flavor.
Ingredients
Units
Scale
- 8 ounces short gluten-free pasta
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1/2 pound wild peeled deveined shrimp, tail on
- 1 cup cherry tomatoes, halved
- 2 tablespoons sun-dried tomatoes, chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon red chili flakes
- 2 cloves garlic, minced
- 1 shallot, minced
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Heat a grill pan over medium-high heat. Grill the shrimp until cooked through, about 2-3 minutes per side.
- In a large skillet, heat olive oil over medium heat. Add shallots, garlic, and chili flakes, sauté until fragrant.
- Add cherry tomatoes and sun-dried tomatoes, cook until tomatoes are softened.
- Add asparagus and cook until tender-crisp.
- Stir in balsamic vinegar and season with salt and pepper.
- Combine the pasta, shrimp, and vegetable mixture in a large bowl. Toss to coat.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 400
- Fat: 10
- Carbohydrates: 45
- Fiber: 5
- Protein: 25