Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Summer Shrimp Pasta Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Jennifer
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

Refreshing and vibrant, this Summer Shrimp Pasta Salad is a perfect dish to savor during warm weather. Combining succulent shrimp, al dente pasta, and an array of fresh vegetables, all tossed in a zesty lemon dressing, this salad is not only delicious but also visually appealing. Whether you’re hosting a picnic or enjoying a family dinner, this recipe is sure to impress with its burst of flavors and textures.


Ingredients

Scale
  • 1 lb shrimp (fresh or frozen)
  • 8 oz short pasta (like fusilli or rotini)
  • 1 cup cherry tomatoes (halved)
  • 1 cucumber (sliced)
  • 1 small red onion (thinly sliced)
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions

  1. Cook the pasta in salted boiling water until al dente (8-10 minutes). Drain and rinse under cold water.
  2. In a skillet, sauté shrimp in olive oil, seasoning with salt and pepper until pink and opaque (3-4 minutes per side). Remove from heat.
  3. In a large bowl, combine chopped cherry tomatoes, cucumber, and red onion.
  4. Whisk together olive oil, lemon juice, salt, and pepper for the dressing.
  5. Add cooked pasta and sautéed shrimp to the vegetable mix; pour dressing over everything and toss gently.
  6. Chill in the refrigerator for at least 30 minutes before serving.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main
  • Method: Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (200g)
  • Calories: 350
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 18g
  • Saturated Fat: 2g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 150mg