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mediterranean-style shrimp pasta salad

For Dressing

¼ cup lemon juice + 1 tsp lemon zest
⅓ cup extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
1 garlic clove, minced
1 tbsp dried oregano (Greek oregano preferred)
1 tsp sweet Spanish paprika
Salt and pepper
For Pasta Salad
2 cups cooked elbow pasta (from 1 cup dry pasta)
1 green pepper, chopped
1 pint cherry tomatoes, halved
½ cup chopped red onions
½ cup pitted Kalamata olives, halved or chopped
12 oz cooked large shrimp
2-3 avocados, pitted and chopped (dress avocado with lemon juice to avoid browning)
1 cup chopped parsley
1 cup chopped fresh mint leaves, stems removed
4 oz Greek feta cheese, cubed or crumbled

Make the lemony dressing. In a large bowl, whisk lemon juice, zest, extra virgin olive oil, garlic, spices, salt and pepper.
Now build the salad. Add the pasta to the same bowl. Add remaining ingredients except the feta. Toss well to combine, then add feta and give just a gentle toss (see note below, if you want to make this pasta ahead of time.)

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Mediterranean Garlic Shrimp Pasta Recipe

INGREDIENTS
  
¾ lb thin spaghetti
 Kosher salt
Extra virgin olive oil
1 lb large shrimp peeled and deveined (thawed if frozen)
 Black pepper
½ red onion chopped
5 garlic cloves minced
 1 teaspoon dry oregano
 ½ teaspoon red pepper flakes (or 1 teaspoon Aleppo pepper flakes)
1 cup dry white wine I used Pinot Grigio
1 lemon zested and juiced
Large handful chopped fresh parsley about 1 cup packed
2 to 3 vine ripe tomatoes chopped
Parmesan cheese to your liking.

INSTRUCTIONS
Cook the pasta in salted boiling water according to package (about 9 minutes). Reserve a little bit of the starchy pasta cooking water. Drain the pasta well.
While the pasta is cooking, cook the shrimp. In a large pan heat 1 tablespoon extra virgin olive oil over medium-high heat until the oil is shimmering but not smoking. Cook the shrimp on each side for 2 to 3 minutes until it turns pink. Transfer the shrimp to a side plate for now.
In the same pan add a little more extra virgin olive oil, if needed. Reduce the heat to medium-low. Add the onions, garlic, oregano and red pepper flakes (I used Aleppo-style pepper). Cook for 1 to 2 minutes, stirring constantly. Add the wine to the pan and scrape up any pieces of garlic and onions. Cook the wine for 1 minute to reduce then add the lemon juice and lemon zest.
Add the chopped parsley and tomatoes, toss about for about 30 to 40 seconds. Season with Kosher salt.
Add the cooked pasta to the pan, and toss to coat. Add some of the pasta starchy water if you need to.
Finally, add the cooked shrimp. Allow the shrimp to warm through briefly (another 30 seconds), then remove the pasta from heat.
To finish, sprinkle a little grated parmesan cheese and more red pepper flakes or Aleppo pepper. Serve immediately!