I am looking for words to describe this dish and all I came up with was…Umm…Umm…Good! This is one of those dishes that you bring to a potluck and people stop talking, because they’re too busy eating.
My goal was to create a light, welcome to summertime dish and I think, mission accomplished. My Caprese Pasta Salad is really simple and goes together and less than 30 minutes.
First things first, let’s get the pasta going. Reserve 1/2 cup of the pasta cooking water for the sauce.
Next, fry the bacon until nice and crispy! Please don’t discard the bacon grease, we need it for the vinaigrette and to saute the vegetables in.
Peel, devein and marinate the shrimp in lemon juice and zest, olive oil and a few spices.
After we saute the vegetables we add the marinated shrimp and cook for about 6 minutes.
This is the what happens after 6 minutes of cooking time. This can be served over rice if you like, but we’re about to kick it up!
The balsamic vinaigrette is cooked with a little shallot, garlic and bacon grease.
After we toss everything together, this is what miraculously happened.
It’s eating time…don’t forget a nice crusty loaf of bread!
Caprese Pasta Salad with Shrimp, Tomatoes, & Triple B (Balsamic-Bacon-Basil) Vinaigrette
Prep Time: 15 minutes
To prepare Vinaigrette, slice bacon and cook until nice and crispy, remove bacon from pan and set aside. Remove 3 tablespoons of bacon grease and set aside for cooking vegetables above. Add 4 tablespoonfuls of olive oil to remaining bacon grease over medium heat.