Easiest Way to Make Delicious Pasta salad with ripe plantain and shrimps

Pasta salad with ripe plantain and shrimps. Shrimp Pasta Salad with Italian Dressing. Low-calorie main dish with no added salt. Serve with crackers or whole grain French bread.great for outdoor summer Wonderful shrimp and pasta salad that satisfies the carb crave and is healthier than some of the other options we have these days.

If salad seems a little dry. Make this easy shrimp and pasta salad for your next picnic or potluck! It's made with tiny pink shrimp, pasta, a handful of veggies, and a simple Here's a simple and easy shrimp pasta salad! You can cook Pasta salad with ripe plantain and shrimps using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of Pasta salad with ripe plantain and shrimps

1. Prepare of Ripe Plantain.
2. Prepare of Shrimps.
3. It's of Pasta.
4. It's of Onions.
5. Prepare of Green paper.
6. Prepare of Carrots.
7. You need of Latus.
8. It's of Salad cream.
9. You need of Red pepper.
10. You need of Maggi.
11. It's of Tomato.

Fresh basil, red bell peppers, red onions, and a lemon and olive oil dressing with just a sprinkle of red chili pepper. New Orleans Native Charlie Andrews gives a demonstration on how to make Pasta Salad with Shrimp. This Pasta Salad is Creamy and delicious. Ripe plum tomatoes and aromatic basil accent fresh shrimp.

Pasta salad with ripe plantain and shrimps instructions

1. Cook your Pasta, after cooking it rinse with cold water and set aside. Fry your plantain to golden brown.
2. Cut your green paper, carrots, paper, onions, latus and tomatoes. Grill your shrimps and set aside.
3. Stir fry the green paper, carrots, red paper, and onions.
4. Mix your Pasta, plantain, shrimps, Onions, carrots, green paper, tomatoes, red paper, latus and your salad cream..

This recipe comes from Cooking Light magazine. Plantains are a popular Caribbean and Latin food that is cooked in various ways. The tropical, banana-like fruit is used both green and ripe. Both unripe and ripe plantains are used; unripe are green or yellow in color and difficult to peel, the fruit hard with a starchy flavor, making them perfect for boiling. Plantains, ripe or unripe, are a staple of Cuban cooking.

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