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

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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.

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Cooksnaps

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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

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