Lemon Shrimp Pasta Salad. Reviews for: Photos of Shrimp Pasta Salad With a Creamy Lemon Dressing. Adapted from Kraft, made-over Shrimp Pasta Salad. Makes a great lunch or side dish.
Best Lemon Pasta recipe by SAM THE COOKING GUY. Fettucine with Shrimp in a Garlic-Lemon Sauce Recipe. This shrimp pasta salad is best eaten the day it's made. You can cook Lemon Shrimp Pasta Salad using 13 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Lemon Shrimp Pasta Salad
- Prepare 1 box of Tri-colored spiral pasta.
- You need 2 each of Tomatoes.
- It's 2 each of Cucumbers.
- You need 1 each of Orange pepper.
- It's 1 each of Yellow pepper.
- Prepare 2 lb of 31-40 raw shrimp.
- Prepare 1 each of Lemon.
- It's 1/2 cup of Italian dressing.
- You need 2 tbsp of Seasoned salt.
- Prepare 1 tsp of Garlic salt.
- You need 1/2 tsp of Cayenne pepper.
- It's 1/2 tsp of Fresh ground pepper.
- It's 1 tbsp of Unsalted butter.
The pasta will absorb the dressing the longer it sits. If your salad seems a bit dry when you're ready to serve, just toss in another tablespoon or two of olive oil and lemon juice. You can used canned shrimp if that's what you have, but be sure to rinse. Shrimp Pasta Salad is the perfect dish to take to a potluck or party!
Lemon Shrimp Pasta Salad instructions
- Boil pasta in salted water until tender.
- Sprinkle lemon zest on top of shrimp.
- Dice tomatoes, cucumbers & peppers.
- Saute shrimp in unsalted butter & juice from the lemon.
- Combine pasta, shrimp & vegetables in mixing bowl.
- Add italian dressing & seasonings to taste.
- Chill for 30 minutes before serving.
- Serve as a side or pair it with a white wine for a light meal.
It comes together within just minutes and it's incredibly delicious! The fresh lemon juice adds a little zip to the dressing while the dill adds summery freshness complementing the small cooked shrimp perfectly! This creamy lemon shrimp pasta recipe is easy enough to make on a weeknight and impressive enough The lemon cream sauce is everything you'd expect it to be. Vibrantly lemony, garlicky, rich, and I look forward to trying your many other recipes. I served the dish with a wonderful green salad.