Best Shrimp Pasta Salad With A Creamy Lemon Dressing Recipes

SHRIMP PASTA SALAD

Shrimp Pasta Salad image

This easy shrimp pasta salad is ready in minutes! Made with healthy ingredients, veggies and bright lemon dressing. Perfect for potlucks.

Provided by Erin Clarke / Well Plated

Time 20m

Number Of Ingredients 15

Ingredients

8 ounces uncooked whole wheat elbow macaroni (or similar small pasta, such as mini shells (about 2 cups uncooked macaroni))
1 pound frozen salad shrimp (thawed and patted dry, or use roughly chopped peeled and deveined cooked shrimp)
1 cup diced celery (about 2 stalks)
1 red bell pepper (cored and cut into a 1/4-inch dice)
1 cup frozen peas (thawed)
2 green onions (finely chopped (about 1/4 cup))
2 tablespoons finely chopped fresh dill
2/3 cup nonfat plain Greek yogurt
2 tablespoons freshly squeezed lemon juice (from about 1/2 lemon)
2 teaspoons honey
1 teaspoon white vinegar
1/2 teaspoon Dijon mustard
1 teaspoon kosher salt (plus additional to taste)
1/2 teaspoon ground black pepper (plus additional to taste)
1/8 teaspoon cayenne pepper

Steps:

Cook the pasta to al dente according to the package instructions. Drain in a colander, then rinse with cold water to stop the cooking. Shake off as much water as possible. Let the colander with the pasta sit in the sink or on a towel to continue draining while you prepare the rest of the salad.
In a small bowl or large measuring cup, whisk together the dressing ingredients: Greek yogurt, lemon juice, honey, white vinegar, Dijon, salt, black pepper, and cayenne pepper.
In a large serving bowl, place the shrimp, celery, bell pepper, peas, green onion, and dill. Shake the pasta once more, then add it to the bowl. Drizzle with the dressing and stir gently to combine. Taste and adjust the seasoning as desired.
If time allows, place the pasta in the refrigerator and chill for 1 hour prior to serving. Enjoy directly from the fridge or at room temperature.

Nutrition Facts : ServingSize 1 serving, Calories 194 kcal, Carbohydrate 28 g, Protein 19 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 144 mg, Fiber 1 g, Sugar 4 g

SHRIMP PASTA SALAD WITH A CREAMY LEMON DRESSING

Shrimp Pasta Salad With a Creamy Lemon Dressing image

Very light flavor and low in calories. Originally meant to be a side dish I made some healthy substitutions and added shrimp. I usually serve with asparagus, the entire family loves it.

Provided by Brandi Starr

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 40m

Yield 5

Number Of Ingredients 14

Ingredients

¼ cup Greek yogurt
¼ cup chicken broth
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 teaspoons minced garlic
1 teaspoon ground black pepper
10 ounces penne pasta
40 medium shrimp, or more to taste
2 tablespoons olive oil, or more to taste
salt and ground black pepper to taste
½ cup chopped scallions (green onions)
1 teaspoon kosher salt
½ cup shredded Cheddar cheese
½ lemon, thinly sliced

Steps:

Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until dressing is smooth.
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until pasta is slightly cooled.
Preheat oven to 450 degrees F (230 degrees C).
Toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper. Transfer to a glass baking dish.
Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
Toss pasta with dressing in a bowl. Add shrimp and scallions; season with 1 teaspoon kosher salt and more pepper. Garnish pasta salad with Cheddar cheese and lemon slices.

Nutrition Facts : Calories 382.3 calories, Carbohydrate 45.1 g, Cholesterol 136 mg, Fat 12.2 g, Fiber 2.8 g, Protein 24.4 g, SaturatedFat 4.1 g, Sodium 759.8 mg, Sugar 2.8 g

PASTA SALAD WITH POACHED SHRIMP AND LEMON-DILL DRESSING

Pasta Salad with Poached Shrimp and Lemon-Dill Dressing image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

5 lemons, halved
2 teaspoons honey
1 cup fresh dill, fronds chopped, stems reserved
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound 16/20 shrimp, peeled, tails removed and deveined
1 pound fusilli
2 cups grape tomatoes, halved
2 cups diced English cucumber

Steps:

In a large bowl, whisk together the juice of 3 lemons, the honey and chopped dill. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper. Reserve.
Bring a large stockpot of water to a boil. Add the juice of the remaining 2 lemons, the dill stems and 1/2 cup salt. Add the shrimp and cook until opaque and cooked through, 3 to 4 minutes. Remove the shrimp using a slotted spoon and add to the dressing. Toss to coat.
Bring the poaching liquid back up to a boil. Drop the pasta and cook until al dente, 9 to 10 minutes. Drain the pasta and run it under cold water until the pasta is cooled. Remove the dill stems.
Add the pasta, grape tomatoes and cucumbers to the bowl with the shrimp and toss to combine. Season with salt and pepper.