Unique Shrimp and Pasta Salad
Dive into a refreshing twist on a classic with this Unique Shrimp and Pasta Salad, a perfect blend of tender shrimp, al dente shell pasta, and vibrant veggies like cherry tomatoes, cucumber, and red onion. This crowd-pleasing recipe is elevated by a zesty lemon-garlic dressing infused with Dijon mustard and a hint of honey for balance. Seasoned with paprika and fresh parsley, each bite bursts with flavorful freshness. Ready in under 30 minutes, it's a quick and wholesome option for meal prep, backyard gatherings, or light summer lunches. Serve chilled for the ultimate burst of cool, citrusy goodness!
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Recipe Information
Ingredients
- 500 grams medium shrimp, peeled and deveined
- 250 grams medium shell pasta
- 200 grams cherry tomatoes, halved
- 1 large cucumber, diced
- 0.5 large red onion, finely chopped
- 25 grams fresh parsley, chopped
- 3 tablespoons lemon juice
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Bring a large pot of salted water to a boil and cook the medium shell pasta according to the package instructions (usually about 10-12 minutes). Once cooked, drain and rinse under cold water to cool. Set aside.
While the pasta cooks, prepare the shrimp. In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp, paprika, and a pinch of salt and pepper. Cook for 2-3 minutes on each side until the shrimp turn opaque and pink. Remove from heat and let cool.
In a small bowl, prepare the dressing by whisking together 2 tablespoons of olive oil, lemon juice, minced garlic, Dijon mustard, honey, salt, and black pepper until well combined.
In a large mixing bowl, combine the cooked and cooled pasta, cherry tomatoes, diced cucumber, red onion, and parsley. Toss gently to combine.
Add the cooked shrimp to the bowl and drizzle the prepared dressing over the salad. Toss everything together until evenly coated.
Adjust seasoning with additional salt, pepper, or lemon juice to taste, if necessary.
Refrigerate the salad for at least 20-30 minutes to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 761 mg | 33% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.0 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 781 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
