This shrimp pasta salad makes a great side or light meal. It is very easy to make and delivers wonderful flavors that go perfectly well together.
This shrimp pasta salad can be made with any type of small pasta. I used whole wheat penne pasta for this but you don’t have to. In fact, this would go beautifully with Farfalle or bow-tie pasta. It is important that you do not over cook the pasta and leave it slightly al dente. Over cooked pasta is soggy, loses its shape and is not very pleasant to eat.
Whenever you are working with shrimp please make sure to clean it well. Take the time to remove the black vein that runs down the shrimp’s back. This is the intestine and it is gritty and not very tasty. I also would like to recommend that you do not overcook the shrimp. Shrimp cooks very quickly and when you over cook it you end up with rubbery shrimp. So please be vigilant and remove it from the heat as soon as both side are a pink/salmon color.
The salad dressing for this shrimp pasta salad is made with olive oil and lemon juice. I added some grated Parmesan cheese and lemon zest to it as well. If you have left over pasta you might have to make some more and doctor it as pasta tends to absorb dressings and it might get too dry.
This is what you need to make this delicious and fresh shrimp pasta salad:
FOR THE SHRIMP:
3/4 pound of raw, peeled and deveined shrimp
2 TBS fresh lemon juice
Lemon pepper or black pepper or white pepper
1/4 tsp. salt
Place the shrimp into a bowl and add the lemon juice, pepper and salt. Toss and allow marinating for about 30 minutes in the fridge.
Heat the oil in a skillet and add the shrimp. Do not over crowd the pan. Work in batches if necessary. Allow the shrimp to change color and turn pink and flip. Cook until the other side changes color as well. This should take 2 to 3 minutes per side.
Remove the shrimp from the skillet and cool down. Cut in half or thirds depending on the size and set aside.
FOR THE DRESSING:
1/4 cup olive oil
1/2 tsp. lemon zest
1 TBS grated Parmesan cheese
1 TBS lemon juice
Salt and pepper
Place all the ingredients except for the salt and pepper in a bowl and whisk until emulsified. Taste it for salt and add as needed. Add pepper. Whisk to mix and set aside.
FOR THE SALAD:
12 oz. (340 grams) small pasta – I used whole wheat penne pasta
3/4 cup cherry tomatoes — halved
3/4 cup fresh mozzarella
1/2 cup sliced red onion
2 TBS chopped parsley
2 TBS chopped fresh basil
Mix the pasta with all the other ingredients and salad dressing. Toss to coat well and serve.
If you have left overs the pasta might absorb the dressing. Simply make a little more and doctor it if needed.
CALORIES 402.79; FAT 16.81 grs (sat 4.52; mono 9.40; poly 1.76); PROTEIN 20.38 grs ; FIBER 5.20 grs; CARBS 46.28 grs; CHOLESTEROL 83.13 mg; IRON 2.48 mg; SODIUM 803.75 mg; CALCIUM 141.43 mg