My husband and I love having friends over, and as you all know, my specialty is working the kitchen, so people always come excited to see what invention I will come up with next. Today my creation is a version of one of my favorite aunt’s recipes. My tía Norma is known for making the most amazing margaritas and before I got married, she arranged a bachelorette party in my honor and taught me one of her magical recipes. I have taken that recipe to the next level with this “pasta de tornillos (screw shaped pasta), a delicious shrimp salad with surimi and vegetables with tri-color Rotini. Of course using #pastaatuestilo with Barilla.
This dish is perfect for a birthday party, baby shower or a bachelorette party. What impresses me most about Barilla pasta is that it adds flavor and elegance to any dish and most importantly, it’s affordable. Do you ever have to feed an entire family tribe? Just add pasta!
I always use Barilla pasta. I love the great assortment of pasta cuts that allows me to complement the traditional dishes of my culture with a touch of my own seasoning.
Want ideas for preparing pasta a tu estilo? Check out this link!
https://www.pastaatuestilo.com
You will need:
-2 cups of Barilla Tri-Color Rotini pasta
– 5 oz or 150gr small shrimp or baby shrimp
-¼ Onion
-1 Garlic Clove
– 5 oz or 150gr Surimi
– 1 Tomato
– 1 Jalapeno
-3 tbsp Cilantro
-3 Lemon
-¼ cup of olive oil
-1 Avocado
-Salt
-Pepper
The first thing we have to do is cook the shrimp in boiling water. Add a little salt, onion and garlic clove. My shrimp came pre-cooked, so they did not need more than ten minutes on the stove. Make sure your shrimp turn into a pinkish color, that way you will know that it’s ready.
Cut the surimi into small squares, roughly the size of the shrimp. The secret is that the pieces of surimi can be eaten in one small piece. This does not require cooking.
And the “Picadera” chopping begins!
It is important to wash your vegetables before cutting them. Remove the cucumber peel and cut it into thin vertical slices. It is important that we leave out the seeds so do as I do in the picture (cut around the seeds).
Cut the tomato, onion and jalapeño into small squares. Cut about three spoons of cilantro and add to the other vegetables. Once you have all the ingredients ready, add the shrimps and surimi, squeeze two lemons over the vegetables,as well as the olive oil, add salt and pepper to taste. Mix and let it marinate while you cook the pasta.
The secret to a delicious pasta is to cook it “al dente”. I’m advising you to wait to cook the pasta until you have all the vegetables chopped because if you’re like me, most likely you will let the pasta keep boiling, and totally forget it while you do other things and at the end it will be over cooked. Although Barilla offers excellent quality pasta that doesn’t stick or clump, try to respect the cooking time for a perfect pasta!
I love this tri-color Rotini, better known in Latin America as a “screw pasta” –pasta de tornillos. It adds a lot of color to the dishes that really livens them up. Something I love about Barilla is that the cooking time is on the front of their boxes. Follow the cooking time instructions and you’ll see a huge difference in your recipes.
The Tri-Color Rotini pasta should be cooked for 7-8 minutes. Add a little salt and enough water to cover it. Once your pasta is ready, drain the water and let the pasta cool down for a few minutes.
Now add the pasta and a little olive oil and more lemon juice to taste. Once all is well mixed, add some diced avocado. You do not want the avocado to look smashed on your salad that is why it is better to add it at the end.
This pasta salad is really easy to make and I assure you that you will be surprised at how tasty it is! It’s truly a recipe that will fit your budget and there will be enough to feed over 5 people.
Barilla is not just known for pasta, but for mealtime in general; and not just for food, but for the experience of enjoying a meal with your entire family.
I cook with Barilla because as a Latina it allows me to prepare delicious dishes to feed not only the body, but also the heart and soul of our families.
Did you like this recipe? Remember to leave a comment and follow Barilla on Facebook, Twitter and Instragram.
Disclosure: This post is sponsored by Barilla. However all opinions are 100% my own.
Laura creates content in Spanish and English for a community of over 3 million followers and has been recognized as one of the most influential Latinas in the US, Latinos 40 under 40 in Chicago.
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