Pasta salad with agretti and prawns
- Lactose Free
- Energy Kcal 408
- Carbohydrates g 60.5
- of which sugars g 9
- Protein g 18
- Fats g 10.5
- of which saturated fat g 1.73
- Fiber g 14.6
- Cholesterol mg 37
- Sodium mg 447
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 25 min
- Serving: 4
- Cost: Low
- Note plus the cooling time for the pasta
PRESENTATION
Pasta salad with agretti and prawns is a fun twist on springtime meals, especially in Italy where folks really look forward to lighter, fresher dishes as the weather warms up. Honestly, instead of the usual cold pasta dishes, this pasta salad with shrimp mixes things up with agretti—also known as barba di frate—which is this green veggie that pops up at markets just as the days get longer. It's really really fresh. The combination of agretti, sweet peas, and big juicy mazzancolle (Italian prawns) makes this dish feel fresh and crisp. Seriously good. Tossing everything with mint, a splash of lime, and a sprinkle of pink pepper gives it a zesty kick and a kind of tangy taste that you just don’t get in standard versions. And look, people in Italy sometimes add different herbs or a squeeze of lemon, but the mix of agretti and prawns is what really stands out and keeps things interesting.
This shrimp pasta salad has a laid-back vibe that fits perfectly at a picnic, and it works just as well for a relaxed lunch with friends or family at home. For real. In many Italian homes, this dish appears on the table when the first warm days arrive. It's the kind of easy shrimp pasta salad that gets everyone talking, thanks to its mix of tender seafood and bright flavors.
Agretti brings a grassy, almost salty flavor that pairs perfectly with the prawns, while the peas and mint make everything taste super fresh. For anyone who loves trying out new shrimp and pasta recipes, this is a fun one to share. The dressing is light, with just enough lime juice and olive oil to keep the salad moist but not heavy, and the pink peppercorns add a gentle heat that sneaks up on you—kinda nice, right? Folks sometimes swap in a different seafood or go heavy on the herbs, but keeping the agretti in there really gives the dish its springtime kick. It's a great pick for anyone searching for healthy cold shrimp pasta salad ideas or summer pasta salad recipes that are a little out of the ordinary, but still super simple and really tasty. Can't go wrong.
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- INGREDIENTS
- Whole wheat bow tie pasta 11.3 oz (320 g)
- Peas 1 ½ cup (170 g) - (fresh or frozen)
- Friar's beard (agretti) 10.5 oz (300 g)
- Red onions 3.5 oz (100 g)
- Shrimp 5.3 oz (150 g) - (without head)
- Lime peel 1
- Pink peppercorn ¼ tsp (1 g)
- Mint 2 sprigs
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Pasta salad with agretti and prawns
To prepare the pasta salad with agretti and prawns, first chop the onion 1. Wash the agretti, then remove the bottom part 2 and cut them into pieces 3.
Pour a drizzle of oil into a saucepan, add the chopped onion 4 and let it soften. Add the peas 5, the agretti 6, and season with salt and pepper.
Add a couple of tablespoons of water 7 and let them cook for about 10/15 minutes at most, stirring often, until well softened 8. Then cook the pasta in plenty of boiling water, salted to taste 9; drain it al dente and let it cool slightly.
Shell the prawns 10 and if necessary, remove the black thread found on the back. In a pan, heat a drizzle of oil and use it to sear the prawns over high heat. It will take about a couple of minutes, and you should turn them halfway through cooking 11. Allow the prawns to cool slightly, then cut them in half. Pour the agretti-based dressing into a bowl, add the now lukewarm pasta 12.
and the prawns 13. Mix everything, then add the pink peppercorns 14 and the grated zest of a lime 15.
Add another drizzle of oil 16 and the torn mint leaves 17. Mix and refrigerate until ready to serve your pasta salad with agretti and prawns 18.