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!
Posts
