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This vibrant Shrimp Pasta Salad combines tender shrimp, al dente pasta, and crisp veggies in a zesty, creamy dressing. Perfect for summer potlucks or easy lunches, this Shrimp Pasta Salad is a reliable make-ahead favorite with melding flavors.

Recipe Overview

Why You’ll Love This Shrimp Pasta Salad

Versatile & adaptable: Perfect for picnics, dinners, or meal prep.
Dreamy textures: Tender shrimp, chewy pasta, and crisp veggies in every bite.
Amazing leftovers: Flavors improve as it sits, ideal for make-ahead meals.
Fancy yet approachable: Simple ingredients create a deli-style dish.

Ingredients & Tools

225 g medium shrimp, peeled and deveined
250 g short pasta like fusilli or rotini
1 large lemon, juiced and zested
120 ml mayonnaise
60 ml Greek yogurt
2 cloves garlic, minced
1 red bell pepper, finely diced
½ red onion, thinly sliced
100 g cherry tomatoes, halved
50 g fresh parsley, chopped
2 tbsp olive oil
1 tsp smoked paprika
½ tsp salt, or to taste
¼ tsp black pepper
Pinch of red pepper flakes (optional)

Tools: Large pot, colander, mixing bowls, whisk, skillet

Notes: Using high-quality, fresh ingredients really makes a difference here—especially the shrimp and lemon.

Nutrition (per serving)

Calories:	380 kcal
Protein:	18 g
Fat:	16 g
Carbs:	40 g
Fiber:	3 g

Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

Don’t overcook the shrimp. They continue to cook a bit even after you take them off the heat, so pull them out as soon as they turn pink and opaque. Overcooked shrimp become rubbery and lose their delicate sweetness.
Use short, sturdy pasta shapes. Fusilli, rotini, or penne work beautifully because their nooks and crannies hold the dressing and little bits of veggies and shrimp in every bite.
Fresh lemon juice is non-negotiable. The bright, zesty kick from fresh lemon balances the richness of the mayo and yogurt—bottled juice just doesn’t deliver the same vibrant flavor.
Chill your ingredients before mixing. If you have time, let the cooked pasta and shrimp cool completely before combining everything. This helps keep the salad fresh and prevents the dressing from breaking.

How to Make Shrimp Pasta Salad

Step 1: Start by cooking your pasta. Bring a large pot of generously salted water to a rolling boil—it should taste like the sea. Add the pasta and cook according to package directions until al dente, usually around 8–10 minutes. You want a little bite to it, since it’ll soften slightly as it sits with the dressing. Once cooked, drain it well in a colander and rinse briefly under cool water to stop the cooking process. Let it drain thoroughly; you don’t want extra water watering down your dressing.

Step 2: While the pasta cooks, prepare the shrimp. Pat them dry with a paper towel—this helps them get a nice sear instead of steaming. Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the shrimp in a single layer, seasoning with smoked paprika, salt, and black pepper. Cook for about 1–2 minutes per side, until they’re pink and just cooked through. Be careful not to overcrowd the pan, or they’ll steam instead of sear. Transfer them to a plate to cool.

Step 3: Now, make the dressing. In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, minced garlic, lemon juice, and lemon zest. The mixture should be smooth, creamy, and fragrant. Taste it and adjust the seasoning—you might want a pinch more salt or a squeeze more lemon. If you like a bit of heat, add those red pepper flakes now.

Step 4: Chop your vegetables. Dice the red bell pepper, thinly slice the red onion, halve the cherry tomatoes, and finely chop the parsley. You’ll notice how the vibrant colors already make the salad look inviting. Uniform pieces ensure you get a bit of everything in each forkful.

Step 5: Combine everything. Add the cooled pasta, cooked shrimp, and all the chopped vegetables to the bowl with the dressing. Gently toss everything together until the pasta, shrimp, and veggies are evenly coated. Be patient here—take your time to fold everything carefully so you don’t break up the shrimp or mash the tomatoes.

Step 6: Let it rest. For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes before serving. This allows the pasta to absorb some of the dressing and the flavors to meld together beautifully. Give it one final gentle toss before serving, and maybe a sprinkle of fresh parsley on top for a pop of color.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 3 days.
Freezer: Not recommended; textures will become mushy upon thawing.
Reviving: Stir in a splash of lemon juice or milk to refresh dressing consistency.

Serving Suggestions

Complementary Dishes

Grilled garlic bread — The crispy, buttery slices are perfect for scooping up every last bit of dressing and shrimp from your plate.
A simple green salad with a light vinaigrette — Its freshness and acidity provide a lovely contrast to the creamy, hearty pasta salad.
Grilled corn on the cob with chili lime butter — The smoky-sweet flavors of the corn complement the shrimp and add a festive, summery vibe to the meal.

Drinks

A crisp Sauvignon Blanc — Its citrusy notes and bright acidity cut through the richness of the dressing and highlight the shrimp’s natural sweetness.
Sparkling water with lemon slices — For a non-alcoholic option, the effervescence and citrus cleanse your palate between bites, keeping each mouthful fresh.
Iced herbal tea with mint — The cool, refreshing mint enhances the salad’s herby notes and makes for a wonderfully light pairing on a warm day.

Something Sweet

Lemon sorbet — Its bright, tart flavor is a refreshing finish that echoes the citrus in the salad without feeling too heavy.
Berry crisp with vanilla ice cream — The warm, juicy berries and cool cream provide a comforting, homey end to the meal.
Almond biscotti — Their subtle sweetness and satisfying crunch are lovely for dipping into coffee or tea after you’ve cleared your plate.

Top Mistakes to Avoid

Overcooking the shrimp. It’s the most common error, and it turns them from tender and juicy to tough and rubbery. Remember—they cook quickly, so keep a close eye on them.
Skipping the pasta rinse. If you don’t rinse the pasta after draining, it can stay too starchy and sticky, causing it to clump together instead of blending smoothly with the dressing and other ingredients.
Using warm ingredients. Adding warm pasta or shrimp to the dressing can make it separate and become greasy. Always let them cool completely before mixing.
Underseasoning the dressing. Since the

Shrimp Pasta Salad

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine American, mediterranean

Servings 4

Total Time 35 minutes

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Make this easy Shrimp Pasta Salad for your next potluck or lunch. It's a flavorful, make-ahead dish with tender shrimp and a creamy dressing. Get the recipe!

Ingredients

For the Ingredients

225 g medium shrimp (peeled and deveined)
250 g short pasta (like fusilli or rotini)
1 large lemon (juiced and zested)
120 ml mayonnaise
60 ml Greek yogurt
2 cloves garlic (minced)
1 red bell pepper (finely diced)
0.5 red onion (thinly sliced)
100 g cherry tomatoes (halved)
50 g fresh parsley (chopped)
2 tbsp olive oil
1 tsp smoked paprika
0.5 tsp salt (or to taste)
0.25 tsp black pepper
Pinch red pepper flakes (optional)

Instructions

01
Start by cooking your pasta. Bring a large pot of generously salted water to a rolling boil—it should taste like the sea. Add the pasta and cook according to package directions until al dente, usually around 8–10 minutes. You want a little bite to it, since it’ll soften slightly as it sits with the dressing. Once cooked, drain it well in a colander and rinse briefly under cool water to stop the cooking process. Let it drain thoroughly; you don’t want extra water watering down your dressing.
02
While the pasta cooks, prepare the shrimp. Pat them dry with a paper towel—this helps them get a nice sear instead of steaming. Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the shrimp in a single layer, seasoning with smoked paprika, salt, and black pepper. Cook for about 1–2 minutes per side, until they’re pink and just cooked through. Be careful not to overcrowd the pan, or they’ll steam instead of sear. Transfer them to a plate to cool.
03
Now, make the dressing. In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, minced garlic, lemon juice, and lemon zest. The mixture should be smooth, creamy, and fragrant. Taste it and adjust the seasoning—you might want a pinch more salt or a squeeze more lemon. If you like a bit of heat, add those red pepper flakes now.
04
Chop your vegetables. Dice the red bell pepper, thinly slice the red onion, halve the cherry tomatoes, and finely chop the parsley. You’ll notice how the vibrant colors already make the salad look inviting. Uniform pieces ensure you get a bit of everything in each forkful.
05
Combine everything. Add the cooled pasta, cooked shrimp, and all the chopped vegetables to the bowl with the dressing. Gently toss everything together until the pasta, shrimp, and veggies are evenly coated. Be patient here—take your time to fold everything carefully so you don’t break up the shrimp or mash the tomatoes.
06
Let it rest. For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes before serving. This allows the pasta to absorb some of the dressing and the flavors to meld together beautifully. Give it one final gentle toss before serving, and maybe a sprinkle of fresh parsley on top for a pop of color.