Shrimp Pasta Salad
This refreshing shrimp pasta salad is going to become your new favorite go-to dish for summer gatherings and busy weeknights! Anyone who loves bright, fresh flavors will absolutely adore this recipe. Plus, it’s packed with lean protein and healthy ingredients that make you feel great about what you’re serving your family.
Recipe Details
Timing & Servings: Prep Time: 20 minutes, Additional Time: 40 minutes, Total Time: 1 hour, Serves: 6 people.
Nutrition Profile: Nut-Free, Healthy Aging, Omega-3, Healthy Immunity, Soy-Free, High-Fiber.
Nutrition Facts (per serving): 429 Calories, 17g Fat, 46g Carbs, 25g Protein.
Ingredients You’ll Need
Large raw shrimp: You’ll need 1 pound, peeled and deveined. I love using large shrimp because they stay nice and meaty in the salad. Fresh asparagus: 8 ounces trimmed and cut into 1½-inch pieces adds the perfect crisp texture. Ground pepper and salt: ½ teaspoon pepper and ¼ teaspoon salt to season everything beautifully.
Whole-wheat farfalle: 12 ounces of those cute butterfly-shaped noodles hold the dressing so well! Shallots: ½ cup thinly sliced gives a mild, sweet onion flavor that’s not too strong. Parmesan cheese: ¼ cup grated adds that nutty, salty goodness we all love.
Fresh flat-leaf parsley: 2 tablespoons chopped, plus more for garnish brings fresh herb flavor. Mayonnaise: ½ cup creates the creamy base for our dressing. Lemon juice: 2 tablespoons adds bright, zesty flavor.
Minced garlic: 2 teaspoons gives just the right amount of garlic punch. Dijon mustard: 1 teaspoon adds a little tangy kick. Worcestershire sauce: 1 teaspoon brings depth and umami flavor. Lemon wedges: For serving and extra brightness!
How to Make Shrimp Pasta Salad
Step 1: Preheat your oven to 400°F. Spread the shrimp and asparagus in an even layer on a rimmed baking sheet. Sprinkle with pepper and salt. Roast until the shrimp are opaque and asparagus is tender, about 8 to 10 minutes. Let everything cool for 10 minutes.
Step 2: While the shrimp and asparagus are roasting, cook the pasta according to package directions. Drain it well, then rinse with cold water to stop the cooking process.
Step 3: In a large bowl, combine the cooled shrimp-asparagus mixture with the pasta, shallots, Parmesan, and parsley. In a small bowl, whisk together mayonnaise, lemon juice, garlic, mustard, and Worcestershire sauce. Add the dressing to the pasta mixture and toss everything to coat evenly.
Step 4: Cover and refrigerate for at least 30 minutes or up to 1 day. Garnish with extra parsley if you’d like, and serve with lemon wedges on the side.
Easy and Quick Shrimp Pasta Salad Version
Want to save some time? You can totally use pre-cooked shrimp from the grocery store! Just skip the roasting step for the shrimp and add them directly to the bowl. You’ll still want to roast the asparagus though – it only takes 8 minutes and tastes so much better than raw. This shortcut saves you about 15 minutes and still tastes amazing!
Serving Ideas
This pasta salad is pretty much a complete meal all on its own! It’s perfect for summer picnics, potluck dinners, or a light lunch. If you want to make it even more special, serve it with some warm garlic bread or dinner rolls. A simple green salad or coleslaw on the side makes it feel like a restaurant meal.
Storage
Store your pasta salad in the coldest part of your fridge, usually the bottom shelf. It’ll stay fresh for 3 to 4 days in a covered container. Actually, this salad tastes even better the next day after all the flavors have had time to mingle! No need to reheat – it’s meant to be served cold.
Substitutions
Don’t have farfalle? No worries! Mini penne, shells, or orecchiette work great too. Can’t find shallots? Just use about ⅓ cup of chopped white or yellow onion instead. If you’re not a fan of asparagus, try sugar snap peas or broccoli florets – they’ll be just as delicious!
Pro Tips
- Don’t overcook the shrimp: They should be pink and opaque, but still tender. Overcooked shrimp get rubbery!
- Rinse that pasta: Cold water stops the cooking and prevents mushy noodles in your salad.
- Make it ahead: This salad actually improves overnight as the flavors blend together.
- Fresh herbs matter: Don’t skip the parsley – it really brightens up the whole dish.
FAQs
Is this Shrimp Pasta Salad good for you?
You bet! This salad is loaded with lean protein from the shrimp, complex carbs and fiber from the whole-wheat pasta and asparagus. Plus, you’re getting important omega-3s from the shrimp and lots of vitamins and minerals from all the fresh ingredients. It’s a well-rounded, nutritious meal that doesn’t taste like health food!
What’s the best way to store it?
Store it in the coldest part of your refrigerator on the bottom shelf. If you’re making it for guests, you can prepare it a full day ahead – it actually gets better overnight! Leftovers will stay fresh for about 3 to 4 days.
What should I serve with Shrimp Pasta Salad?
A chilled coleslaw or broccoli slaw is always refreshing with shrimp dishes. Warm garlic bread or your favorite dinner rolls are perfect too. If you want to make it more substantial, try serving it alongside grilled steak tips or chicken kebabs. On hot days, a cold gazpacho soup makes a lovely starter!
What are some good substitutes for farfalle pasta?
Sure! While I love the butterfly shape of farfalle, this dish works great with mini penne, shells, or orecchiette too. Any medium-sized pasta with nooks and crannies to hold the dressing will be perfect. Stick with whole-wheat if you can for the extra nutrition and fiber!
What is the difference between a shallot and an onion?
Great question! Shallots are milder and sweeter than regular onions, with a subtle garlic flavor too. They’re smaller and grow in clusters like garlic. If you can’t find shallots, you can definitely use white or yellow onions instead – just use a bit less since onions are stronger in flavor.
I hope you love this shrimp pasta salad as much as my family does! It’s become our go-to recipe for so many occasions. Let me know how it turns out for you – I’d love to hear about any fun variations you try!
