Best Shrimp Scampi Pasta Salad Recipes
SHRIMP SCAMPI PASTA SALAD
This shrimp-and-veggie-packed pasta salad proves that scampi doesn't have to be warm: the garlic-wine sauce also works beautifully when its chilled. To speed up the cooking, we added the vegetables to the boiling pasta when it was just short of done. It's a trick you'll find yourself using over and over again.
Provided by Food Network Kitchen
Categories side-dish
Time 1h55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of generously salted water to a boil. Shuck the corn and cut off the kernels (you should have about 2 cups).
- Add the pasta to the boiling water and cook until al dente according to the package instructions. Add the green beans and corn kernels about 2 minutes before the pasta is done cooking. Reserve 1/4 cup of the pasta cooking water. Drain the penne, green beans and corn, toss with a drizzle of oil in a large serving bowl.
- Heat the oil in a large saucepan over medium heat for 30 seconds. Add the garlic and red pepper, and cook, stirring, until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is gone and the sauce is golden in color, 3 to 4 minutes. Adjust the heat to medium-low and stir in the shrimp, lemon zest and 1 teaspoon salt and cook, stirring occasionally, until the shrimp are pink and just cooked through, about 2 minutes.
- Add the cooked pasta, green beans, corn, parsley, reserved pasta water, tomatoes, lemon juice, 2 teaspoons salt and 1/2 teaspoon pepper to the shrimp. Toss and taste, checking to make sure it is generously seasoned before chilling. Chill for at least 1 hour, up to 4 hours.
SHRIMP SCAMPI PASTA SALAD
I love pasta salad and I love shrimp. When you add the two together you have a recipe that will serve at any event. Not to mention that it is quick and easy!
Provided by Jennifer J
Categories Seafood
Number Of Ingredients 8
Steps:
- 1. Cook the ring pasta according to package directions; drain, rinse, drain again and set aside.
- 2. In a large bowl, combine the mayonnaise, parsley, garlic powder, lemon juice, salt, and pepper; blend until smooth.
- 3. Add the pasta and shrimp to the mayonnaise mixture and toss to blend. Cover and refrigerate for at least 1 hour before serving.
- 4. NOTE: for added flavor and color, I sometimes add Red, yellow,green bell peppers, and celery finely chopped. I also add minced garlic sometimes.
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