We had a birthday party for my husband over the weekend. One of the items I served was a Shrimp and Pasta Salad. I adapted my version from a June 2001 Bon Appetit recipe.
First of all, whisk the following in a large bowl to make a dressing:
Juice of one lemon
3 tablespoons of rinsed capers
1 tablespoon whole grain
A pinch of dried crushed red pepper (or more to your taste)
½ cup extra virgin olive oil
½ cup chopped fresh basil
After whisking, set aside. Cook about ½ pound of pasta (I prefer bowties) until done. Drain and rinse with cold water. Place the cooled pasta into the bowl with the dressing and coat pasta with dressing. Add one pound of large pre-cooked, de-tailed shrimp and mix again. Set aside.
Finely mince up one shallot and sauté in a large pan with a touch of olive oil over medium heat. Add a dash of salt and pepper to the shallot. Once the shallot has softened, add two zucchini, cut up into cubes (I salt the zucchini cubes ahead of time to draw out any bitterness). Lower the burner temperature a notch. Once the zucchini has slightly softened, remove from the heat and let cool. Add the zucchini and shallot to the pasta and shrimp and mix. Place in the refrigerator for an least an hour.
Serve pasta with fresh grated Romano cheese sprinkled on top.