Creamy Shrimp Pasta Salad
This quick and easy Creamy Shrimp Pasta Salad, with juicy shrimp, bright veggies, pasta, and an avocado based dressing, is the perfect pairing for any occasion.
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This is such a fun summer salad. Shrimp in a pasta salad might be a little unconventional, but it gives the dish an unexpected savory bite.
This Creamy Shrimp Pasta Salad gets its creaminess from an avocado-based dressing. It also has tender pasta, juicy tomatoes, corn, chunks of feta cheese, fresh parsley, and red onion for a little bite. It’s super simple to put together and is perfect for any summer get-together.
It’s even better if you can grill the shrimp and grill the corn. Talk about flavor!
What you’ll need
- Food processor or blender for the dressing
- Large mixing bowl
- Raw shrimp- You can use your favorite shrimp. I’m using jumbo shrimp and I cut them in half after cooking. If you have the opportunity, grill the shrimp for a delicious charred flavor.
- Olive oil- to sauté the shrimp and for the dressing. Can also use coconut oil or avocado oil.
- Water- to thin the dressing.
- Seasonings- salt, pepper, garlic powder, paprika, parsley, garlic cloves
- 8 ounces short pasta
- Corn- I’m using canned corn because it’s not corn on the cob season yet, but if you are making this in the heart of summer, definitely use fresh corn from the cob.
- Red onion
- Feta cheese
- Grape or cherry tomatoes- so juicy in summer!
- 2 small avocados or 1 large avocado
- 1 lemon, zest and juice- for brightness, you could also use lime zest and juice
How to make it
We’ll boil the pasta and sauté the shrimp first. Clean your shrimp well and pat them very dry.
Cook the pasta according to the package directions, drain and rinse in cold water.
On to the shrimp-Heat a pan over medium high heat. Add 1 tbsp olive oil to the pan. Lay the shrimp in the pan in a single layer, season with 1/4 tsp salt and pepper, 1/2 tsp garlic powder and paprika. Cook until pink and flip, season on the other side and cook just until pink. If the shrimp are large cut them in half.
If you’re using canned or frozen/thawed corn, cook it in the same pan for 2-3 minutes over medium high heat to give it more flavor.
Prepare the dressing: in a blender or food processor add the avocados, lemon juice and zest, 1/2 tsp salt and pepper, garlic, 1/4 cup olive oil and water. Blend until smooth.
Put it all together: in a large bowl combine the pasta, shrimp, corn, tomatoes, feta cheese, onion, and parsley. Spoon in the dressing and mix well to coat.
Refrigerate 30 minutes and serve. Store leftovers (if you have any!) in an airtight container in the fridge for up to 3 days.
You might also like
- Nectarine Caprese Salad
- Avocado Caprese Pasta Salad
- The BEST Pasta Salad
- Chicken Caesar Pasta Salad
- Dill Pickle Potato Salad
- Crock Pot BBQ Chicken
- Slow Cooker Pittsburgh Italian Beef Sandwiches
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Creamy Shrimp Pasta Salad
Equipment
- Food Processor
Ingredients
- 1/2 pound raw shrimp cleaned and patted dry
- 1 tbsp olive oil
- 1 tsp salt divided
- 1 tsp pepper divided
- 1 tsp garlic powder
- 1 tsp paprika
- 8 ounces pasta
- 1 cup corn canned, frozen/thawed, or grilled from corn on the cob
- 1/2 red onion diced small
- 3.5 ounces feta cheese
- 1 pint grape tomatoes sliced in half
- 1/4 cup parsley minced
For the dressing
- 1/4 cup water
- 1/4 cup olive oil
- 2 small avocados
- 1 lemon zest and juice
- 2 cloves garlic minced
Instructions
- Cook the pasta according to the package directions, drain and rinse in cold water.
- Heat a pan over medium high heat. Add 1 tbsp olive oil to the pan. Lay the shrimp in the pan in a single layer, season with 1/4 tsp salt and pepper, 1/2 tsp garlic powder and paprika. Cook until pink and flip, season on the other side and cook just until pink. If the shrimp are large cut them in half.
- If you’re using canned or frozen/thawed corn, cook it in the same pan for 2-3 minutes over medium high heat.
- Prepare the dressing: in a blender or food processor add the avocados, lemon juice and zest, 1/2 tsp salt and pepper, garlic, 1/4 cup olive oil and water. Blend until smooth.
- Put it all together: in a large bowl combine the pasta, shrimp, corn, tomatoes, feta cheese, onion, and parsley. Spoon in the dressing and mix well to coat. Refrigerate 30 minutes and serve.
