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Shrimp and grapefruit pasta salad.


  • 1 teaspoon curry powder
  • Olive oil
  • Melfor type sweet vinegar (honey vinegar)
  • 250g penne pasta
  • 200g cooked pink shrimp
  • 2 pink grapefruits
  • 1 teaspoon coriander seeds


  1. Cook penne in salted boiling water with some olive oil for 11 minutes to prevent sticking.
  2. Meanwhile, shell the shrimp and set aside.
  3. Peel the grapefruits with a serrated knife and separate the flesh from the white pith.
  4. Mix the curry powder, coriander seeds, 2 tablespoons of olive oil, and 1 tablespoon of vinegar in a large mixing bowl. Season with salt and pepper to taste.
  5. Drain and rinse the cooked pasta with cold water. Add the shrimp and grapefruit pieces to the mixing bowl, then add the pasta and mix everything together.
  6. Serve chilled.


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