Ingredients
Pasta
- ½ lb Farfalle Pasta (Bow tie pasta)
- Purified Water (for boiling pasta)
- ½ tbsp Salt (for pasta water)
Cilantro Lime Dressing
- ¼ cup Extra Virgin Olive Oil
- Juice of 4 fresh Limes
- ¼ cup Red Wine Vinegar
- ½ bunch Fresh Cilantro, roughly chopped
- 1 clove Garlic, minced
- ¼ small Red Onion, finely diced
- 1 pinch Freshly Ground Black Pepper, to taste
- 1 pinch Salt, to taste
Shrimp
- 1 lb Wild Raw Argentinian Red Shrimp, thawed and cleaned
- ⅛ tsp Freshly Ground Black Pepper
- 1 tbsp Avocado Oil
Tomato
- 1 pint Cherry Tomatoes
Instructions
- Prepare Ingredients: Fill a large pot with water and add ½ tbsp salt, then bring it to a boil on the stove. Thaw and clean the shrimp, and pat them dry. Rinse the fresh cilantro thoroughly and roughly chop it. Finely dice a quarter of a red onion and mince one clove of garlic using a microplane grater.
- Cook Pasta: Once the water is boiling, add the farfalle pasta and cook it until al dente, approximately 10-12 minutes as per package instructions. Drain the pasta using a pasta drainer, then transfer to the refrigerator to cool completely before assembling the salad.
- Cook Shrimp: Heat a large pan over medium to high heat and coat it with 1 tbsp of avocado oil. When the pan and oil are hot, add the shrimp seasoned with freshly ground black pepper. Cook shrimp for 2-3 minutes on each side until they turn bright pink-orange and are no longer translucent.
- Make Cilantro Lime Dressing: In a large bowl or measuring cup, combine the chopped cilantro, diced red onion, minced garlic, juice from 4 limes, ¼ cup red wine vinegar, ¼ cup extra virgin olive oil, salt, and freshly ground black pepper. Whisk or stir thoroughly to combine all flavors evenly.
- Assemble Salad: Remove the cooled pasta from the refrigerator and place it in a large mixing bowl. Add the cooked shrimp and pour over the cilantro lime dressing. Toss everything gently to coat evenly.
- Add Tomatoes: Halve the cherry tomatoes and fold them into the pasta salad for added freshness and color.
- Optional Garnish: For added richness, top the salad with freshly grated Parmesan cheese if desired. Serve chilled or at room temperature.
Notes
- For best results, use wild Argentinian red shrimp for a sweeter flavor and firm texture.
- Cilantro lime dressing can be prepared in advance and refrigerated for up to 2 days.
- To make this dish gluten-free, substitute farfalle pasta with gluten-free pasta.
- The salad tastes even better after resting for 10-15 minutes to allow flavors to meld.
- Feel free to add avocado slices or chopped cucumber for extra creaminess and crunch.
- Ensure shrimp is fully cooked to avoid any health risks associated with undercooked seafood.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American Fusion
- Diet: Low Fat
