Mediterranean Pasta Salad with Arugula and Shrimp

June 12, 2019


Cook 8 oz (½bag) Penne Rigate Pasta according to package directions. Drain and rinse with cool water. Transfer to a large serving bowl and set aside. While pasta cooks, heat 1 tbsp oil in a large skillet. Sprinkle 1 ¼ lbs peeled and deveined shrimp with salt and pepper and cook, stirring often, until they are cooked through, about 3 minutes. Transfer to bowl with pasta. Add ½ c Stonewall Kitchen Artichoke Pesto, 1 (10 oz) jar Roasted Red Tomatoes, drained and chopped, 3 c arugula, ¼ c Pitted Kalamata Olives, drained, ¼ c shaved parmesan and toss gently to combine. Top with more shaved parmesan and serve.


Share on Facebook
Share on Twitter
Please reload

Search By Tags
Please reload

Recent Posts

February 28, 2020

February 28, 2020

February 28, 2020

February 12, 2020

Please reload

Please reload


111 E. Water Street

Centreville, MD 21617


Tue - Sat: 11am - 6pm

Sun: 12pm- 4pm

Monday: Closed


Call ahead for faster service: 410-758-3933


© 2017 by Bay Shore Steam Pot. Created using