This recipe came from Simply Recipes and is a new family summer favorite. Of course, Luke won't eat this because of the shrimp.
1 lb bow-tie pasta
2 lbs small pink shrimp (already cooked)
1 diced red onion
1 minced garlic clove
1 cup chopped basil leaves (loosely packed) - I use 2 tsp dried basil
1/3 cup olive oil
1 tsp lemon zest
1/4 cup lemon juice
1 tsp red chile flakes
Black pepper to taste
Cook the pasta in well salted water until al dente, a bit firmer than you would normally eat. (The pasta will absorb some of the salad dressing and soften further after cooking.) Rinse the pasta in cold water to stop the cooking. Drain well and put into a large bowl.
Rinse the shrimp and drain well. Add them to the bowl and mix. Add the remaining ingredients and gently mix until well combined.
Serves 6 as a main dish or 10 as an appetizer.