Pasta Salad With Shrimp
A vibrant and flavorful pasta salad featuring tender shrimp, crisp peppers, and fresh herbs, perfect for light lunches, picnics, or summer gatherings.
Ingredients
- 1 lb. linguine ⓘ
- 1/4 cup olive oil ⓘ
- 1 tablespoon olive oil ⓘ
- 1 tablespoon margarine ⓘ
- 1 lb. cleaned shrimp ⓘ
- 1 garlic clove
- 3 tablespoons lemon juice ⓘ
- dash of cayenne pepper ⓘ
- 1 red or green pepper ⓘ
- 1 red onion ⓘ
- 12 small black olives ⓘ
- 1/2 cup chopped parsley
- 1 tablespoon chopped fresh basil ⓘ
- 1 teaspoon dried basil ⓘ
- 1 teaspoon salt ⓘ
Instructions
- Cook linguine according to package directions. Drain, rinse with cold water, and drain again.
- In a large skillet, heat 1 tablespoon of olive oil and margarine over medium heat.
- Add the cleaned shrimp and cook until pink and opaque, about 3-4 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in lemon juice, cayenne pepper, salt, and black pepper. Cook for another minute.
- In a large bowl, combine cooked linguine, cooked shrimp mixture, red or green pepper, red onion, chopped olives, chopped parsley, and chopped basil.
- Gently toss to combine all ingredients.
- Add the remaining olive oil and toss again to coat.
- Top with tomato wedges and serve chilled or at room temperature.
Tips & Substitutions
For a lighter version, substitute whole wheat linguine or gluten-free pasta. You can also use frozen shrimp; just thaw and pat dry before cooking. If you prefer a spicier kick, add more cayenne pepper or include diced jalapeños. Fresh vegetables like cherry tomatoes can be a great addition as well, enhancing the flavor profile similar to Mediterranean recipes.
Serving Suggestions
Serve this pasta salad chilled or at room temperature, garnished with fresh tomato wedges for added color. It pairs beautifully with grilled meats or seafood, like Baked Scallops With Orange Sections, making it a versatile dish for summer gatherings or barbecues. A side of crusty bread complements it well.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of olive oil to prevent sticking. This dish can also be served cold, making it perfect for meal prep or picnics.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta Salad With Shrimp contains roughly 1300 calories, with 34g protein, 157g carbohydrates, and 62g fat. It is an excellent source of iron (88% of the Daily Value), protein (68% of the Daily Value), and dietary fiber (63% of the Daily Value). Note that it is relatively high in sodium, at 2476mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of pasta for this salad?
Absolutely! While linguine is traditional, you can substitute with fusilli, penne, or any pasta shape you prefer. Just ensure to adjust the cooking time according to the pasta type for perfect texture.
How can I make this recipe vegetarian?
To create a vegetarian version, simply omit the shrimp and add extra veggies, such as zucchini or asparagus. You can also include chickpeas or white beans for added protein, ensuring a hearty and satisfying salad.
What can I use instead of fresh herbs?
If fresh herbs aren't available, dried herbs can be used. For this recipe, 1 teaspoon of dried basil can replace the fresh basil. However, fresh herbs provide a vibrant flavor that enhances the dish, so use dried as a last resort.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).