Shrimp Pasta Salad đŠ
Serves 4
10 mins prep
15 mins cook
25 mins total
This Shrimp Pasta Salad is a great summer recipe for a BBQ, pot luck, or to whip up for an easy, healthy meal prep for the week. It's flavorful and good for you!
For the shrimp
For the salad
For the dressing
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Cook the pasta according to package directions, making sure to cook to al dente since the pasta will continue to soften once itâs mixed with the dressing. Once the pasta is cooked, drain and set aside.
To a small bowl or in a jar, add the dressing ingredients and whisk together or shake it. Set aside.
Add defrosted shrimp to a bowl with 2 tbsp olive oil, 1 tsp salt and œ tsp pepper and 1/2 tsp garlic powder. Stir and set aside. Turn a medium-sized frying pan to medium-high heat. Once warm, turn to medium heat and add shrimp and cook 2-3 minutes per side until cooked through. Remove the shrimp and set aside.
Deglaze the pan with juice of half a lemon and scrape the yummy bits off the bottom of the pan. Then add the pasta to the pan and cook for a few 2-3 minutes to coat with the lemon juice. Set aside.
In a large mixing bowl toss gently together all of the salad ingredients and pasta with the dressing. Add the shrimp and gently toss. Serve immediately or store in the fridge for up to 3 days until ready to enjoy.
