Fusilli Salad with Seared Shrimp and Parsley Sauce

Name: Fusilli Salad with Seared Shrimp and Parsley Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fusilli pasta; 1 pound uncooked large shrimp, peeled and deveined (24 shrimp); 5 teaspoons olive oil; Salt and freshly ground black pepper; 1/2 cup low-fat sour cream; 1/2 cup low-fat yogurt; 1/4 cup chopped fresh flat-leaf parsley; 1/4 cup chopped fresh chives; 2 tablespoons drained capers; 1 tablespoon freshly squeezed lime juice; 1 teaspoon finely chopped fresh tarragon; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 heads of Belgian endive, trimmed and leaves separated

Servings: persons

1 pound fusilli pasta
1 pound uncooked large shrimp, peeled and deveined (24 shrimp)
5 teaspoons olive oil
Salt and freshly ground black pepper
1/2 cup low-fat sour cream
1/2 cup low-fat yogurt
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh chives
2 tablespoons drained capers
1 tablespoon freshly squeezed lime juice
1 teaspoon finely chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 heads of Belgian endive, trimmed and leaves separated

1
Bring a large pot of salted water to a boil over high heat.
2
Add the pasta and cook until tender, stirring occasionally, 10 to 12 minutes.
3
Drain the pasta and cool.
4
Toss the shrimp with 2 teaspoons of the oil in a large bowl to coat.
5
Heat the remaining 3 teaspoons of oil in a large, heavy skillet over high heat.
6
Sprinkle with salt and pepper.
7
Saute the shrimp until they are just cooked through, about 3 minutes.
8
Transfer the shrimp to a plate and cool completely.
9
In a large bowl, mix together the sour cream, yogurt, parsley, chives, capers, lime juice, tarragon, salt, and pepper.
10
Add the pasta and shrimp and toss to coat.
11
Arrange the endive leaves around the perimeter of a serving platter, tips out.
12
Spoon the pasta salad into the center of the serving platter.
13
The endive should be peeking out from under the pasta salad.
14
Serve cool or at room temperature.

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound fusilli pasta, 1 pound uncooked large shrimp, peeled and deveined (24 shrimp), 5 teaspoons olive oil, Salt and freshly ground black pepper, and more.

Yes, Fusilli Salad with Seared Shrimp and Parsley Sauce falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!