This salad with pasta and vegetables proves that scampi shrimp it’s not necessary to eat warm: garlic-wine sauce goes well with them cold. To speed up the cooking process, chefs add vegetables to the pan to the cooking pasta, when they are almost ready. This technique you will surely be использовать еще не раз. 
Time: 55 мин.Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 ears of corn
- 450 gr macaroni penne
- 250 gr fresh green beans, trim the edges, cut into pieces of 2.5 cm.
- 1/3 Art. olive oil, plus for spraying
- 6 cloves of garlic, chop
- 1/4 – 1/2 tsp crushed red pepper flakes
- 1/2 tbsp. dry white wine
- 450 gr medium shrimp, peel and cut across in half
- 1 tbsp. chopped parsley
- 2 tbsp. cherry tomatoes cut in half
- Juice and zest of 1 small lemon
Recipes with similar ingredients: penne pasta, corn, beans green, shrimp, cherry tomatoes, white wine, red pepper cereal parsley
Recipe preparation:
- Boil a large pot of copiously salted water. Clean corn from the leaves and cut the grain (should get about 2 v.). Pour the pasta into boiling water and cook until al Dente following the directions on the packaging. Add green beans and corn grains in about 2 minutes. before the pasta will be ready. Save 1/4 tbsp. water after cooking. Drain the remaining water with pasta and vegetables, mix them in a large serving bowl with a little oil.
- In a large saucepan, heat the oil over medium heat for 30 seconds. Add garlic and red pepper and cook, stirring, for about 2 minutes. before the aroma. Pour in the wine and evaporate the sauce for 3-4 minutes. before golden until the smell of alcohol disappears. Set moderately low fire, stir in shrimp, lemon zest and 1 tsp. salt, cook for about 2 minutes, stirring occasionally until shrimp do not turn pink.
- Add ready-made pasta, beans, corn to shrimp, parsley, the remaining cooking water, tomatoes, lemon juice, 2 tsp. salt and 1/2 tsp pepper. Stir and taste: spice should be a lot. Cool the salad for at least 1 hour, but not more than 4 hours
