Recipe by Cooking Light magazine
"Ripe plum tomatoes and aromatic basil accent fresh shrimp. Farfalle, radiatore, rotini, or any other short, small pasta works well in place of seashells."
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medium shrimp, cooked and peeled
cooked medium seashell pasta
chopped plum tomatoes
chopped green bell pepper
fresh lemon juice
chopped fresh basil
extra-virgin olive oil
I didn't like this recipe at all. It was very bland and plain. Definately wouldn't make it again.
This was just ok for me. It needs a lot more zing! The shrimp soaked up all the flavor and they were really good, but the pasta itself had almost no flavor and was pretty bland. I probably won't be making this one again.
I love this recipe , brought to parties and everyone loved it.
Very good but it really does need the 8 hours for the flavors to come together. We forgot to make it ahead and it was much better the second day. Also we added some shreaded Parmesan cheese. Thanks for a great recipe.
Delicious. I doubled the amount of basil though. Will be making often.
This recipe had vegetables I had in my garden fresh. I used frozen shrimp and rotini pasta but the fresh veggies made it. I added the pasta and shrimp and it was ready to take to the patio on a hot evening. Great!
This was perfect for our picnic at an outdoor concert. I only let it sit for five hours and it was still wonderful. My 21 month old loved it, though she spit out all the shallots, and my mother-in-law asked for the recipe.
I love this salad!! In fact, I grow fresh basil every summer just for this recipe. It's delicious and fresh tasting, perfect for dinner on the patio.
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