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Garlic Shrimp & Jerk Pasta Salad

by Vanessa Cantave

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Contains Soy

Tree Nut Free

Peanut Free

Contains Gluten

Contains Dairy

Cavatappi pasta gets the warm-weather treatment, tossed in a creamy jerk dressing made from Greek yogurt, Dijon mustard, and lemon, layered with roasted garlic, caramelized onion, and briny capers. Red and yellow bell peppers, corn, cilantro, and chives are folded in for color and crunch. It’s topped with roasted shrimp, marinated in Old Bay, Cajun spice, smoked paprika, and garlic. Slow-roasted cherry tomatoes finish the dish, their sweetness concentrated in the oven.

Nutritional facts

Protein

27g

Carbs

41g

Calories

430kcal

Fat

17g

Ingredients

Chives, Cherry Tomato, Canola and Olive Oil Blend, Yellow Bell Pepper, Butter, Jerk Sauce, Cajun Spice, Old Bay Seasoning, Shrimp, Cilantro, Capers, Garlic, Dijon Mustard, Cavatappi, Onion, Kosher Salt, Lemon Juice, Greek Yogurt, Smoked Paprika, Red Bell Pepper

Contains milk, shellfish, cereals containing gluten, wheat, soybeans, celery, mustard.

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About Vanessa Cantave

Vanessa Cantave, a passionate chef and entertaining expert, found her culinary calling after leaving a successful career in advertising and graduating from the French Culinary Institute. Born to Haitian parents in Washington DC, Vanessa's childhood was influenced by her mother's fascination with the abundance of food in American supermarkets and her father's love for budget-friendly dining. Vanessa's culinary journey began with a childhood attempt at making meatloaf, sparking a lifelong love for cooking and entertaining.
Despite initially studying political science at James Madison University, Vanessa's passion for food remained constant, leading her to eventually pursue her culinary dreams in New York City. Vanessa's diverse culinary experiences, from her family's kitchen to her time at culinary school, shaped her approach as a private chef and caterer. With a focus on the finer details, she creates unique and memorable dining experiences, emphasizing that "Love is in the details." Sixteen years into her culinary journey, Vanessa continues to thrive in the world of food, reflecting on her decision to become a chef as the best and most rewarding choice of her life.

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