I'm on my laptop, so can't get to my photos, but here's the recipe I served at the men's shelter at the end of last month. This is a picture of my handsome dad working as my sous chef. (Have you ever seen a bowl or colandar this big?!)
Since I don't do math real well, you can reduce down the dish to suit your needs. Pasta salad is great thing to serve as a main or side dish in any season, and obviously, nice for serving a big crowd. Enjoy!
Shrimp Pasta for 40
Shrimp Pasta for 40
4 6-oz. cans large pitted ripe black olives
6 14-oz. cans quartered marinated artichoke hearts
1/2 cup Romano cheese
1/2 cup Parmesan
2 5-oz. containers shredded Parmesan
Seasoning to taste: Tony's Cajun seasoning, Italian dry seasoning, salt, pepper, garlic powder.
4 16-oz. frozen cleaned shrimp (150-250 count)
6 12-oz. bags bow tie pasta
2 6-oz. container crumbled Feta cheese
2 large bottles creamy Cesar dressing
Boil pasta according to directions. When half done, add shrimp to the pot and continue boiling until pasta is fully cooked. Drain and rinse.
After cooling, put pasta and shrimp into an extra large bowl. Cut olives and artichokes into smaller pieces, and add them to the bowl along with every other ingredient. Mix well.
Serve and watch the smiles appear.
**I've substituted grilled chicken breasts or rotisserie chicken chunks for the shrimp and the recipe works just as well!
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19 comments:
Sounds yummy!My husband is a shrimp lover and I'm going to try out the recipe on him, smaller version though!
Donna, it's a great flexible recipe as you can add/subtract ingredients as you like. :)
LOLOL! That is one monstrous recipe there! LOL! It just might be able to feed my crew, I'll let you know! Glad to be back and reading your blog! I've been having Gumbo withdrawls! LOL! Jenni
I'd use the chicken too--never ever liked shrimp!
GMR makes a really great shrimp pasta, -- but this sounds glorious! :)yum ...love artichokes!!!!
Heyyyy, Jenni, and welcome back! I've missed you. Yeah, this recipe should just about feed all your beautiful Reds, and then some. :)
Terri, don't worry, I love ya anyway. LOL
I hope you make a batch, Kat. It's yummers.
Another yummy recipe! You going to cause me to get fat!!!!!!!
For 40??? I think you need to invite all your followers to a shrimp pasta party. :) Sounds delicious.
Barbara, sorry 'bout dat. If I can't be skinny, it's my mission to make all the rest of y'all fat! :)
What a great recipe, Angie! I am often asked to bring a recipe that will feed 20 or more, for my Mardi Gras Krewe parties and this will be perfect. Thanks for sharing!
Since I could eat each ingredient by the ton all by itself, put together it must be heavenly.
Mission accomplished. This seems like one that gets better as it sits and melds together.
Nothing else to add. If you need a big colander, just whistle.
Oren
Mmmmmmmm.
thanks for your kind comments on my blog today. :)
This sounds delicious!
Stopping by as part of the June Comment Challenge.
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Looks like a great recipe! So says cooking challenged except for when it comes to anything desert oriented... LOL
Or... dessert too!
Ah, I'm thinking I would like that. Will keep it in mind for the 40+ people who will show up at the lake on the 4th of July - although I will have invited none. Hope your summer is going well. I know you are busy with your mom and all. Take care.
Anything pasta and seafood is a soft spot for me so I'm going to keep this in mind. Should be fun reducing it down to a family of three instead of serving 40!
LOL, Kasie. Wish I could!
Marguerite, hope your Krewe loves it. It's a great crowd pleaser.
Almost like manna, Debbie. :)
Oren, will do. And yeah, the flavors just get better and better. Might be a good pasta dish for all your young runners!
You're welcome, Scobber/Karen. Will email ya shortly.
Lola, will be by to visit this morning.
I promise ya, Krista, this recipe is fool proof! :)
Midlife, ditto for me and the 4th.
You can cut it in half and have plenty leftovers, Brian.
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