Shrimp and Pasta Salad
Submitted by;
Jessica Conant-Park

1 lb. pasta, preferably fettuccine 
1/2 small red onion, thinly sliced
1 avocado, cut into 1/2" bites
1 container grape or cherry tomatoes, cut in half,  
or 2 plum tomatoes cut into small dices
1/2 cup (or a good handful) Calamata olives, pitted and roughly chopped
1 bunch fresh basil, roughly chopped
1/2-3/4 cup good quality olive oil
1/4 cup balsamic vinegar
1/2 lemon
Salt and pepper to taste
16-20 large frozen (peeled and deveined) or fresh shrimp, 
or 2-4 thinly sliced chicken cutlets (or both!)

Other: Olive oil, salt, pepper, sugar on hand

Bring a large pot of water to a rolling boil. Start cooking the pasta while you 
prepare the vegetables. 

Mix all the vegetables and basil with the olive oil, balsamic vinegar, and a big 
squeeze of the lemon. Toss in a good pinch of salt and pepper. When the pasta 
is ready, mix it in with the vegetables and dressing. 

Heat a sauté pan with a splash of olive oil over medium-high heat. When the pan 
is nicely heated, add the shrimp/chicken. If using shrimp, cook for about 45 
seconds to 1 minute per side until perfectly pink and cooked through. If using 
chicken, season both sides of the cutlets with a generous sprinkling of salt, 
pepper, and sugar. Sear on each side until golden brown. Don’t move the cutlet 
around too much while it is cooking because you want the sugar to give you a 
wonderful caramelized crust. 

Toss the shrimp/chicken in with the pasta salad and serve with Parmesan or Roman 
cheese. I prefer this dish with lots of dressing so add more olive oil or balsamic 
if you’re like me! 

Serves 4 

Salads and Veggies

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