Desperation Dinners readers eat up Shrimp Pasta Salad

We’re getting some fun feedback on our Shrimp Pasta Salad with Tomatoes and Capers that ran in our Desperation Dinners column. Not only are readers raving about it, they’re experimenting to make the recipe their own. (We just love it when people adapt our recipes and then tell us how they turned out!)

“I loved the brightness of flavor!,” wrote Ada Winters of Raleigh, N.C. “I've got some folks who are vegetarian and will try an adaptation next week: leaving out the shrimp, adding parsley, carrots, and perhaps some bell pepper. Thanks for this great recipe!”

Barb Thomas of San Diego, CA, had this to say:

“I made the recipe as you all wrote it, and it was a BIG BIG hit. In fact I was asked to bring it to another cookout next month.”

Because Barb could tell that the recipe would be used over and over, she wrote to ask us whether we thought a “cheaper” protein than shrimp would work.

“I LOVED using the shrimp, but it does get pricey, especially when you double the recipe,” Barb said.

Alicia developed this recipe for our newspaper column, and although she hasn’t tested it with anything besides shrimp, there’s no reason that boneless chicken chunks wouldn’t work. Imitation crab (surimi) chunks also could be used if you like that product. Pork tenderloin might also work, but it’s not that much cheaper.

After considering these ideas, Barb decided that while she might try chicken, she’s going to stock up on frozen shrimp the next time it goes on sale. Smart idea, Barb!

Please give this recipe a try for yourself and tell us what you think!

Here's another blog about Shrimp Salad from Savory Sweet Life.