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🍝 Cold Pasta Salad with Shrimp and Mushrooms

680 kcal · 30 min · 4 servings

Ingredients

• 300 g Rigatoni
• 300 g Shrimp (frozen)
• 1 Garlic clove
• 2 tbsp Olive oil
• 1 Can Mushrooms
• 100 g Frozen Peas
• 1 Bunch fresh Basil
• 1 Container Sour cream
• 1 Container Whipping cream
• 0.5 tsp Granulated broth
• 1 Lemon juice
• Salt
• Pepper

Instructions

1. 1. Let the shrimp and peas thaw at room temperature.
2. 2. Cook the pasta in plenty of boiling salted water until al dente.
3. 3. Rinse the pasta immediately with cold water to stop the cooking process.
4. 4. Dice the garlic finely.
5. 5. Fry the garlic and shrimp in oil in a pan.
6. 6. Add the peas and let them cook briefly.
7. 7. Let the mixture cool down in the pan.
8. 8. Wash the basil and shake it dry.
9. 9. Set aside a few nice basil leaves for decoration.
10. 10. Finely chop the rest of the basil.
11. 11. Drain the mushrooms.
12. 12. Add the mushrooms to the cooled shrimp mixture in the pan.
13. 13. Add all ingredients for the dressing to the pan.
14. 14. Mix everything well together.
15. 15. Season the dressing with salt and pepper to taste.
16. 16. Gently fold the pasta into the mixture.
17. 17. Let the salad marinate for about one hour to allow the flavors to meld.
18. 18. Taste the salad again after the marinating time and adjust seasoning if needed.
19. 19. Serve the salad on plates.
20. 20. Garnish each plate with the reserved basil leaves.

Nutrition per serving

• kcal: 680
• Protein: 38 g · Fett/Fat: 32 g · Carbs: 62 g