Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Salade aux perles de pâtes et crevettes

Pasta Pearl and Shrimp Salad

Name: Pasta Pearl and Shrimp Salad
Total time: 2100 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1/3 cup pasta pearls (measured dry); 3.5-4.5 oz cooked, peeled organic shrimp; 8-10 fresh white mushrooms (depending on size); a few drops of lemon juice; 9-10.5 oz peeled carrots; 1 small shallot; 2-3 tablespoons light or regular vinaigrette; 2 tablespoons chives (fresh or frozen); salt / freshly ground pepper

Clarisse en Cuisine @clarisseencuisine

Strasbourg-Campagne - France

Today, I'm sharing my pasta pearl and shrimp salad, perfect as a healthy and light appetizer or for a nice little dinner. It's quite filling yet light and also provides some vitamins in the fall and winter...

I love these little pearls, which, if you haven't tried them yet, are simply pasta, but their shape transforms them, making them really great in a salad.

Clarisse en Cuisine @clarisseencuisine

Strasbourg-Campagne - France

I love these little pearls, which, if you haven't tried them yet, are simply pasta, but their shape transforms them, making them really great in a salad.

Saved

Ingredients

35 min prep + cooking

Serves 2 servings

1/3 cuppasta pearls (measured dry)
3.5-4.5 ozcooked, peeled organic shrimp
8-10fresh white mushrooms (depending on size)
a fewdrops of lemon juice
9-10.5 ozpeeled carrots
1small shallot
2-3 tablespoonslight or regular vinaigrette
2 tablespoonschives (fresh or frozen)
salt / freshly ground pepper

Saved

Steps

35 min prep + cooking

1

Peel the carrots to get a net weight of 9 to 10.5 oz. Cut them into small cubes and cook for 15 minutes in salted water. Drain and let cool.
2

Meanwhile, cook the 1/3 cup of pasta pearls according to the package instructions. Drain and let them cool completely, stirring occasionally.
3

Peel the shallot and finely chop it.
4

Peel the mushrooms, slice them, and drizzle with a few drops of lemon juice.
5

In a serving dish, place: the cooled pasta pearls + the cooled carrots + the mushroom slices + the peeled shrimp + sprinkle with chopped shallot + 2 tablespoons of chives.
6

Drizzle with 2-3 tablespoons of vinaigrette + freshly ground pepper + salt. Mix.

Saved

Cooksnaps

Saved

Clarisse en Cuisine @clarisseencuisine

Published in the US on April 04, 2025 12:04

Strasbourg-Campagne - France

Cuisine facile de saison, avec ou sans Thermomix, de terroir (Alsace-France) et d'inspirations un peu plus lointaines...https://clarisseencuisine.com@clarisseencuisine

Keywords

Pasta Salad Lemon Shallot Chive Mushroom Shrimp Pepper Carrot

Similar Recipes

More Recipes

Jagged-Cut Fried Eggplant

Aunty Eiko's international cuisine experience
Grilled Ribeye Steak with Grilled Shallots and Chestnut Mushrooms

Xavier Seror
Hirvi Mirchi Cha Farali Thecha --- A Zesty & Spicy Maharashtrian Accompaniment

Bina Samir Telivala
Tofu Mushroom 🍄‍🟫 Avocado 🥑 Tacos (Wrap) Vegan High-Protein (2 in 1 Recipe)

Alka Bhandari
Beef n Potato Casserole

ifuchi
Lemon Poppy Seed Lemon Cake

Sarvat Hanif
Sardine & Cannellini Lemon Pasta with Roasted Curried Vegetables

Steve Mullett
Chocolate Pie

Justin Gonzalez
Sicilian Donuts

Justin Gonzalez
Banana Chocolate Chip Mini Loaves

Justin Gonzalez
Whiskey Sour

Kevin Salchert
Healthy Egg with avocado

Ryan
Suet Pastry for Puddings

farang31
Siru kizhanku/ Chinese potato poriyal

Muniswari.G
Sweet potato gochujang soup

Chris
Vegetable. Kabuli Pulao

Bina Anjaria
Pav Bhaji

Ankita Kapil Varshney
Soft carrot cake

Jennifer Gitahi
Harabhara muthiya

Swati Sheth
Barley Flour and Sage Nachos with Avocado Salsa

ZMA
Yum-yum Beans and Plantain Porridge

Jay
Risoles

Lily
Spinach Potato and Celery Soup

ZMA