Barilla® Medium Shells

with Seafood Salad

Made with

Medium Shells | Barilla Canada
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Ratings

Prep
Cook
Skill
Intermediate
Diet
Seafood

There are so many ways to enjoy fresh seafood in the summer, and one of our favourite ways is in a pasta seafood salad! Don't forget to use Barilla Medium Shells in this recipe--this pasta cut holds the flavours of the fresh lemons, oil and fresh parsley inside of them!

340
Calories
48.0g
Carbohydrate
16.0g
Protein
10.0g
Fat

Ingredients 8 Number of Servings

1 BOX Barilla® Medium Shells

1/3 cup (84 mL) Extra Virgin Olive Oil Divided

2 Fresh Lemons Juiced

2 Cloves Garlic

1/2 pound (227g) Bay Scallops

1/2 Pound (227g) Shrimp Chopped

3 cups (463 kg) Asparagus Coarsely Chopped

1 pint Grape Tomato Halved

2 tbsp (30 mL) Fresh Italian Parsley Chopped

2 tsp (30 mL) Fresh Parsley Chopped

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Instructions

  • BRING a large pot of water to boil
  • JUICE lemons to yield 4 tablespoons lemon juice
  • COOK Medium Shells 1 minute under recommended package cooking time
  • Drain and spread on a baking sheet to cool
  • Toss with 1 tablespoon (15 mL) olive oil
  • COMBINE lemon juice, garlic, salt and pepper in a small bowl
  • Gradually add remaining olive oil
  • Mix well and set aside
  • HEAT 1 tablespoon olive oil in a medium skillet
  • Add asparagus and sauté for 2 minutes
  • ADD seafood to skillet and sauté for 5 minutes or until cooked through
  • Transfer to a large bowl to cool
  • ADD pasta, tomatoes, and herbs to cooled seafood mixture
  • Mix well
  • ADD vinaigrette dressing
  • Mix well and refrigerate 1 hour before serving
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