Whenever we get a new cookbook, the first thing I do is flip through and flag all the recipes with those sticky flags. After trying a few recipes or having looked at all my flags, I’ll take a closer look if I’m feeling uninspired, and usually add a few more flags to the book. We’ve loved the last two cookbooks, and are excited to dive into this one. For this recipe, you’ll have to get her new cookbook!
Making the Grilled Shrimp Pasta Salad
Like most of Chrissy’s recipes, this is pretty easy to make and you can make this in under an hour (from prep to serving). It looked delicious, but it’s something I may not have tried right off the bat. I was feeling inspired to try something new and this combined two of my favorite things, shrimp and pasta. It did not disappoint.
The pasta salad is creamy, but not too creamy. It has just the right amount of seasoning and the grilled shrimp is perfect. It is refreshing and light, yet hearty. Enough to fill you up while leaving room for dessert. Although we made this on a cold November evening, this meal is something I would love to eat al fresco in the summer because it works both warm and cold.
The only modification we made to this recipe was the cucumber. I can never find persian cucumbers, so we opted for small regular ol’ cucumbers. I’m sure we might be missing something from not using persian cucumbers, but it was a great meal regardless.
Let us know what you think about this dish!
