Tri Color Pasta Salad with shrimp

Ingredients

 

12-ounce package tri-color rotini pasta

1 tsp creole seasoning

1 tsp Old Bay seasoning 

1 tbsp minced garlic 

1 1/2 cups cherry tomatoes, quartered

1/4 cup finely diced red onion

1 green bell pepper finely diced

1 yellow bell pepper finely diced

​3 tbsps fresh basil leaves, chopped

1 1/2 tbsps fresh oregano, chopped 

​1 cup olive oil

1 cup balsamic vinegar

1 pound shrimp, shells still on

(I like to cook my shrimp with the shells on for

more flavor. Feel free to remove the shells prior

to cooking if you don't like flavor. If shells are

removed prior to cooking reduce seasonings

by 1/2).

Directions

For starters, I usually use rotini with this but as

you can see, this ain't rotini. The store was out

and in an effort to combat climate change and

not combat my laziness to drive to another store I used fettuccine and took my ass home. It was still delicious.

 

Cook pasta al dente as outlined on the package. Drain, toss with 1/4 cup olive oil and place in the fridge. Toss again once or twice (about every 5-10 minutes) to help cool evenly.

Alright, READ THIS before making this recipe. Don't wing it as you go and screw it up. Where was I? Oh yeah. Place large skillet on high and pour in remaining olive oil. Place shrimp in pan, and generously season with Old Bay. You're going to be removing the shells and this is going to be the salt for the dish so don't be afraid to be liberal with the seasoning. After about a minute cut off the heat and turn the shrimp. This is key. You don't want to cook the shrimp too long or else it will be a bitch trying to get them damn shells off. Once you've turned the shrimp, generously season with creole seasoning and cook for 1 minute. Add the garlic, toss, cook one more minute then remove from heat. Pour the shrimp and olive oil in a bowl and place in the fridge. As with the pasta, turn occasionally to help cool evenly. 

While your shrimps and pastas are chillin like a villain in the fridge get the rest of your stuff together. Combine the peppers, onion, basil, and oregano in a large bowl and toss with the vinegar. Remove the pasta from the fridge and toss with the veggie mixture. 

 

By this time your shrimp should be cooled enough not to burn off your finger prints. Place a colander over the veggies and pour the shrimp and oil into it. As you peel the shrimp, brush off any garlic into the bowl with the veggies and pasta. We like garlic, so don't throw that away with the shells. So. Pick up a shrimp. Brush any garlic off in with the pasta. Peel it. Place shell in trash, or compost bag or wherever you put your shrimp shells. Place peeled skrimp in with pasta. Repeat until all of said shrimp are free of shells. Once done, scrape any garlic left in the colander in with the pasta as well. Mix up the pasta and shrimp, cover and place in the fridge for about an hour to let all the flavors make sweet love to each other. Can be made a day ahead of time for even sweeter flavor love making. Enjoy.