Best 4 Shrimp Pasta Salad With A Creamy Lemon Dressing Recipes

Indulge in a symphony of flavors with our delectable shrimp pasta salad, a harmonious blend of succulent shrimp, tender pasta, and a creamy lemon dressing that tantalizes your taste buds. This vibrant dish is not only a feast for the senses but also a culinary journey that transports you to the sun-kissed shores of Italy.

The shrimp, cooked to perfection, boasts a tender and juicy texture, while the pasta, al dente and flavorful, provides a satisfying bite. The creamy lemon dressing, a perfect balance of tangy and rich, elevates the dish to a new level of deliciousness. With its vibrant colors and contrasting textures, this shrimp pasta salad is a feast for the eyes and a delight to the palate.

This versatile dish can be tailored to your preferences, making it a perfect choice for any occasion. Whether you prefer a lighter meal or a hearty feast, this recipe offers variations to suit every taste. From a simple salad to a creamy pasta dish, the possibilities are endless.

So, embark on this culinary adventure and immerse yourself in the flavors of our shrimp pasta salad. With its ease of preparation and customizable options, this dish is sure to become a staple in your kitchen, leaving your family and friends clamoring for more.

Check out the recipes below so you can choose the best recipe for yourself!

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

Categories Main Course Side Dish

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.

LEMON SHRIMP PASTA SALAD

Lemon Shrimp Pasta Salad image

Adapted from Kraft, made-over Shrimp Pasta Salad. Makes a great lunch or side dish. Nice refreshing zing of grated lemon peel livens up this Shrimp Salad. top with KRAFT Reduced Fat Colby & Monterey Jack Cheese Crumbles

Provided by Vseward Chef-V

Categories Salad Dressings

Time 20m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

3 cups bow tie pasta, uncooked
1 lb fresh asparagus spear, cut into 2-inch lengths
1 cup kraft light zesty reduced-fat Italian salad dressing
1 teaspoon dried oregano leaves
1 teaspoon grated lemon peel
1 lb cooked large shrimp (20 to 25 count)
1 cup halved cherry tomatoes

Steps:

COOK pasta as directed on package, adding asparagus to the cooking water for the last 3 minute of the pasta cooking time; drain. Rinse with cold water; drain well.
MEANWHILE, mix dressing, oregano and lemon peel.
PLACE pasta mixture in large bowl. Add dressing mixture, shrimp, tomatoes and cheese; mix lightly. Serve immediately. Or, cover and refrigerate until ready to serve.

Nutrition Facts : Calories 102.8, Fat 2.5, SaturatedFat 0.4, Cholesterol 66.8, Sodium 337.2, Carbohydrate 10.2, Fiber 1.3, Sugar 1.9, Protein 10.2

- Use fresh, succulent shrimp for the best flavor and texture. If using frozen shrimp, thaw them properly before cooking. - Cook the shrimp until they are just opaque and pink, but not overcooked, to avoid a tough texture. - Use a variety of colorful vegetables for a vibrant and appealing salad. Some good options include cherry tomatoes, bell peppers, cucumber, and avocado. - Make sure to rinse the pasta thoroughly after cooking to remove any excess starch. This will help prevent the salad from becoming gummy. - Prepare the dressing just before serving to ensure the best flavor and consistency. - For a creamy and rich dressing, use high-quality mayonnaise and sour cream. - Add some chopped fresh herbs, such as dill, parsley, or chives, to the dressing for a pop of flavor and color. - Season the salad to taste with salt and pepper, and adjust the acidity of the dressing with lemon juice as desired. - Serve the salad immediately, or chill it for later. Shrimp pasta salad with creamy lemon dressing is a refreshing and flavorful dish that is perfect for a summer meal. It is easy to make and can be tailored to your own preferences. With its combination of succulent shrimp, colorful vegetables, and a creamy, tangy dressing, this salad is sure to be a hit at your next gathering.