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Servings
Makes 6 - 8 servings
Ingredients
1 pound tri-color rotini pasta
½ cup diced red onion
½ cup diced red bell pepper
2 teaspoons minced garlic
½ pound fresh asparagus, cut into ½” pieces, woody ends removed
½ cup + 2 tablespoons olive oil, in all
1 pound small shrimp, peeled & deveined (91/110 count)
2 tablespoons Magic Creole Seasoning® or Seafood Magic®
1 tablespoon lemon zest
1 tablespoon lemon juice
2 tablespoons chopped fresh basil
2 tablespoons apple cider vinegar
½ cup diced red onion
½ cup diced red bell pepper
2 teaspoons minced garlic
½ pound fresh asparagus, cut into ½” pieces, woody ends removed
½ cup + 2 tablespoons olive oil, in all
1 pound small shrimp, peeled & deveined (91/110 count)
2 tablespoons Magic Creole Seasoning® or Seafood Magic®
1 tablespoon lemon zest
1 tablespoon lemon juice
2 tablespoons chopped fresh basil
2 tablespoons apple cider vinegar
How To Prepare
Prepare pasta according to package instructions. Drain and place in a large mixing bowl to cool.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add onion, bell pepper, garlic, and asparagus and sauté until browned. Add shrimp and Magic Creole Seasoning® or Seafood Magic® and sauté until vegetables are tender and shrimp are cooked through. Remove from heat and allow to cool completely.
Add the cooled shrimp and vegetable mixture to the reserved pasta. Add all remaining ingredients and mix until thoroughly combined. Cover and chill for at least 1 hour before serving.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add onion, bell pepper, garlic, and asparagus and sauté until browned. Add shrimp and Magic Creole Seasoning® or Seafood Magic® and sauté until vegetables are tender and shrimp are cooked through. Remove from heat and allow to cool completely.
Add the cooled shrimp and vegetable mixture to the reserved pasta. Add all remaining ingredients and mix until thoroughly combined. Cover and chill for at least 1 hour before serving.
