Italian cold spaghetti salad with shrimp
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
4
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Calories
455 kcal
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Course
Main Course, Salad
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Cuisine
Mediterranean, Italian
Italian cold spaghetti salad with shrimp
Description
The salad starts by blanching peeled and cooked shrimp briefly, then cooling them. Spaghetti is cooked al dente in salted boiling water, drained, and rinsed with cold water to stop cooking and remove excess starch. Cherry tomatoes are washed and quartered or halved and combined with fresh arugula (rocket) in a large bowl.
Olive oil and white wine vinegar dress the vegetables and shrimp, adding richness and acidity. Black pepper and salt are adjusted to taste. The chilled cooked spaghetti is also added and gently tossed with the other ingredients, creating a balanced mixture with peppery greens, sweet tomatoes, and delicate seafood notes.
Serving the salad at room temperature allows the flavors to meld without the wilting that cold temperatures can cause, especially to the arugula. Variations in pasta shapes are possible, and the recipe can be prepared a short time ahead, adding arugula just before serving to maintain crispness.
Ingredients
- 400 g spaghetti I used square cut spaghetti from La Molisana, 14 oz
- 300 g Shrimp I used tiger prawns called mazzancole in Italian, pre-cooked and peeled or prawns, 10.5 oz
- 100 g arugula washed, aka rocket, 3.5 oz
- 300 g cherry tomatoes washed and cut in halves or quarters, or datterini tomatoes, 10.5 oz
- extra virgin olive oil as required
- 1 teaspoon white wine vinegar or apple cider vinegar
- salt for pasta and to taste
- black pepper to taste, freshly ground
Instructions
Prepare the ingredients
- Wash the tomatoes and cut them in half or in quarters. Wash the rocket. Blanch the shrimp or prawns in boiling water and allow to cool. (just a few seconds for shrimp, a minute for prawns)
Cook the pasta
- Put a pot of water on to boil for the spaghetti. Add salt once it starts to boil and bring to the boil again. Cook the spaghetti al dente according to the instructions on the packet. Drain the spaghetti and rinse it with cold water to stop it cooking further and to remove the starch.
Finish and serve your spaghetti salad
- Put the tomatoes, prawns, and rocket in a large bowl with some olive oil, a dash of vinegar, and salt and pepper to taste. Add the cooked spaghetti. Mix well. Add more olive oil if necessary and serve immediately. This spaghetti salad is best served at room temperature, not too fridge cold.
Notes
- Other pasta types can substitute for spaghetti according to preference or availability.
- The salad can be made ahead and refrigerated covered, but add arugula just before serving to prevent sogginess.
- Adjust olive oil quantity as needed to ensure the salad is well coated without excess liquid.
- For best texture, serve the salad at room temperature rather than very cold from the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 79g | 26% |
| Protein | 29g | 58% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 121mg | 40% |
| Sodium | 110mg | 5% |
| Potassium | 677mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 960IU | 19% |
| Vitamin C | 21mg | 23% |
| Calcium | 117mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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