Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


"The whole Mediterranean, the sculpture, the palm, the gold beads, the bearded heroes, the wine, the ideas, the ships, the moonlight, the winged gorgons, the bronze men, the philosophers - all of it seems to rise in the sour, pungent taste of these black olives between the teeth. A taste older than meat, older than wine. A taste as old as cold water."
-Lawrence Durrell, Author

The refrigerator light goes on...

This is a quick and easy summer pasta salad. The tomato paste gives this a more savory flavor in the dressing and combines well with the olive oil to create a fresh flavor that's perfect for the veggies and the pasta. You could use salmon in this recipe as well. I would grill the salmon until the skin is crispy and then flake it into the salad.


Shrimp Fettuccine Salad

Servings: 4 | Serving size: about 2 cups salad

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3.

This recipe can be divisible by 2.

This recipe is great the second day.

3 quarts water
8 ounces spinach fettuccine (or gluten-free fettuccine)
spray olive oil
16 ounces large shrimp (peeled and deveined)
3 Tbsp extra virgin olive oil
4 tsp balsamic vinegar
2 Tbsp tomato paste
1 tsp honey
1/4 tsp salt
fresh ground black pepper (to taste)
1 small red onion (diced)
2 ribs celery with leaves (diced)
1 medium zucchini (1/2 inch dice)
6 large black olives (coarsely chopped)
2 Tbsp capers
2 Tbsp fresh dill

Place the water in a large stock pot over high heat.

When the water comes to a boil add the fettuccine and cook for about 12 - 15 minutes until just tender. Drain, reserving about a half cup of the pasta water. Rinse the pasta under cool water and place in the refrigerator.

While the water is coming to a boil place a large skillet over medium-high heat. When the pan is hot add the shrimp and cook for about 3 minutes on each side. Remove to a paper towel to cool. When they are cool coarsely chop them into large pieces (about 1/2 inch in size).

Place the olive oil, vinegar, tomato paste, honey, salt and pepper in a large mixing bowl and mix until well blended. Add the onion, celery, zucchini, olives, and capers and toss to coat well.

Fold in the chilled fettuccine until well blended. If the mixture seems to dry add a little of the pasta water about a tablespoon at a time.

Fold in the shrimp and then the dill. Chill well before serving.

Nutrition Facts

Serving size: about 2 cups salad

Servings: 4

Amount Per Serving

Calories 462 Calories from Fat 123
% Daily Value
Total Fat 14g 22%
    Saturated Fat 2g 10%
    Monounsaturated Fat 8g
    Trans Fat 0g
Cholesterol 170mg 557%
Sodium 645mg 27%
Total Carbohydrates 52g 17%
    Dietary Fiber 4g 16%
    Sugars 6g
Protein 32g
Vitamin A 12% Vitamin C 26%
Calcium 11% Iron 31%
Vitamin K 81 mcg Potassium 661 mg
Magnesium 91 mg