Fusilli with Shrimp à la Grecque

Fusilli with Shrimp à la Grecque
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 3/4x450

    cellophane package fusilli pasta

  • 5 oz
    (150 g)

    frozen, size 60-80, uncooked peeled shrimp

  • 1/2

    cucumber, cut in half slices

  • 1/2

    red onion, thinly sliced

  • 2

    italian tomatoes, seeded and cut into quarters

  • 1/2 cup
    (125 mL)

    plain yoghurt

  • 1/2 cup
    (125 mL)

    whole olives

  • Salt and pepper to taste


Cook the pasta according to the package instructions. Drain and rinse under cold water, drain again and pour a thin stream of olive oil over the pasta. Allow to cool.

Poach the shrimp for 2-3 minutes in boiling water. Drain and allow to cool.

Mix the remaining ingredients in a salad bowl.

Add the cooled pasta and shrimp and mix well.

Season with salt and pepper and, if desired, some dried oregano. Serve immediately.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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