Best 8 Shrimp Caesar Pasta Salad Recipes

CAESAR'S PASTA SALAD

Steps:

• For the croutons: Preheat the oven to 400 degrees F.
• On a small rimmed baking sheet, toss the cubed bread with the olive oil, Parmesan and salt. Bake until golden brown and crispy, about 15 minutes.
• For the dressing: Meanwhile, in a large bowl, whisk together the Parmesan, buttermilk, yogurt, olive oil, salt, pepper and garlic. Set aside to let the flavors marry for 5 minutes.
• For the salad: Remove the cloves of garlic from the dressing and discard. To the bowl of dressing, add the lettuce, corn, pasta and croutons. Toss well to coat.

CAESAR SALAD WITH SHRIMP

Steps:

• For the garlicky croutons: Preheat the oven to 250 degrees F.
• Spread out the bread cubes in a single layer on a baking sheet. Drizzle with the garlic oil and sprinkle with salt and pepper. Bake, tossing the croutons once halfway through, until crisp, about 25 minutes. Set aside and cool completely.
• For the Caesar dressing: Put the garlic oil in a blender. Add the anchovies, mustard, vinegar, Worcestershire sauce, lemon juice, salt and pepper. Blend until smooth. Add the Parmesan and give it a quick blitz. (You want to retain some of the texture of the cheese.)
• For the salad: Peel and pit the avocados, then slice lengthwise into spears and sprinkle with some lemon juice to prevent browning. Set aside.
• Arrange the romaine in a line on a platter with the inside of each quarter-head of lettuce facing upward. Drizzle the dressing over the lettuce, allowing it to seep into the layers of leaves. Arrange the shrimp on top, along with the croutons. Scatter the cheese shavings and parsley leaves over the top. Squeeze the lemon half over the whole platter and serve.

SHRIMP CAESAR PASTA SALAD

Steps:

• Whisk the mayonnaise, Parmesan, sour cream, lemon juice, Worcestershire, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Transfer to a large bowl along with the dressing.
• Heat the oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the shrimp is pink and just cooked through, about 3 minutes. Transfer to a plate and set aside to cool.
• Add the cooked shrimp, romaine, celery and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

LAYERED CAESAR, SHRIMP & PASTA SALAD

Steps:

• Mix dressing, mayo and garlic until blended.
• Place half the salad greens in 3-qt. bowl; cover with layers of pasta, tomatoes, remaining greens, croutons, eggs, shrimp and cheese. Refrigerate dressing mixture and salad 1 hour.
• Add dressing mixture to salad just before serving; mix lightly.

SHRIMP PASTA SALAD WITH ITALIAN DRESSING

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Run pasta under cold water and let cool in a large mixing bowl.
• Add shrimp, tomatoes, bell peppers, onion, broccoli, vinegar, garlic, oil, Italian seasoning, and pepper. Toss well, coating everything with the spices, oil, and vinegar. Chill for at least 1 hour.
• Serve cold; sprinkle Parmesan over individual servings.

CAESAR SHRIMP AND PASTA

Steps:

• In a large saucepan, cook pasta according to package directions, adding the broccoli during the last 4 minutes of cooking., Meanwhile, in a large skillet, cook shrimp in 2 tablespoons dressing over medium heat for 3-4 minutes or until heated through. , Drain pasta mixture; transfer to a large bowl. Add the shrimp, cheese and remaining dressing; toss to coat. Serve immediately.

SHRIMP KALE CAESAR SALAD RECIPE BY TASTY

Steps:

• Make the dressing: Add the egg, Dijon mustard, anchovy fillets, and garlic to a blender. Blend for about 1 minute, until smooth and creamy. With the blender running, slowly pour in the olive oil and blend until thick and emulsified. Season the dressing to taste with lemon juice, salt, and pepper, and quickly pulse to incorporate. Set aside. The dressing can be made ahead. Store in the fridge in an airtight container for up to 4 days.
• Make the croutons: In a 3-quart (3 L) mixing bowl, combine the bread, olive oil, and Italian seasoning. Toss to coat the bread cubes.
• Heat a medium pan over medium heat. Add the bread cubes, in batches if necessary to keep from overcrowding the pan. Toast, tossing occasionally, until crispy and golden brown, about 5 minutes. Remove from the pan and season with salt. Set aside. The croutons can be made ahead. Store in an airtight container in a cool, dry place for up to 4 days.
• Make the shrimp: In a medium bowl, combine the shrimp, olive oil, garlic, lemon zest, salt, and pepper. Toss to coat the shrimp.
• Heat a medium skillet over medium-high heat. Working in batches, cook the shrimp for 2 minutes on each side, until pink and opaque. Remove from the pan.
• Thoroughly wash and dry the kale. Add to a large bowl and season with salt. Gently massage the kale to break down some of the fibrous texture. Toss with a bit of dressing to coat the leaves, then add more to taste.
• Add the croutons, shrimp, avocado, pomegranate seeds, and Parmesan. Toss well.
• Divide between bowls and serve immediately.
• Enjoy!

SHRIMP AND PASTA SHELL SALAD

Steps:

• Whisk 1 1/4 cup mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined. Refrigerate.
• Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl.
• Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta and shrimp. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.
• Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.