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
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- 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– such as penne, rotini or bowties
- 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– for a little bite
- Feta cheese– for salty tang
- 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
This fresh, flavorful pasta salad is packed with juicy shrimp, sweet corn, tangy feta, and a creamy avocado dressing that ties it all together. It’s perfect for summer meals, cookouts, or make-ahead lunches!
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain and rinse under cold water to stop the cooking and cool it down.
Cook the Shrimp
Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
Add the shrimp in a single layer and season with:
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Cook the shrimp until pink on one side, then flip and season the other side. Continue cooking until the shrimp are fully pink and opaque. If using large shrimp, cut them in half once they’re cooked.
Sauté the Corn
Using the same skillet, add canned or thawed frozen corn and cook over medium-high heat for 2–3 minutes until lightly golden and heated through. Set aside.
Make the Avocado Dressing
In a blender or food processor, combine:
- 2 ripe avocados
- Juice and zest of 1 lemon
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 garlic clove
- ¼ cup olive oil
- 2–3 tablespoons water (to thin, as needed)
Blend until smooth and creamy.
Assemble the Salad
In a large bowl, combine:
- Cooked pasta
- Cooked shrimp
- Sautéed corn
- Halved cherry tomatoes
- Crumbled feta cheese
- Diced red onion
- Chopped fresh parsley
Spoon in the avocado dressing and toss well to coat all the ingredients evenly.
Chill and Serve
Refrigerate the salad for at least 30 minutes before serving for the best flavor and texture. Enjoy chilled!
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Creamy Shrimp Pasta Salad
Equipment
- Food Processor or blender
Ingredients
- 8 ounces short cut pasta (such as rotini, bowties, or penne)
- 1 tbsp olive oil
- 1/2 pound raw shrimp (cleaned and patted dry)
- 1 tsp salt (divided)
- 1 tsp pepper (divided)
- 1 tsp garlic powder
- 1 tsp paprika
- 1 cup corn (canned, frozen/thawed, or grilled from corn on the cob)
- 1 pint grape tomatoes (sliced in half)
- 3.5 ounces feta cheese
- 1/2 red onion (diced small)
- 1/4 cup parsley (minced)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain and rinse under cold water to stop the cooking and cool it down.
- Cook the Shrimp: Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Add the shrimp in a single layer and season with salt, black pepper, garlic powder, and paprika.
- Cook the shrimp until pink on one side, then flip and season the other side. Continue cooking until the shrimp are fully pink and opaque. If using large shrimp, cut them in half once they’re cooked.
- Using the same skillet, add canned or thawed frozen corn and cook over medium-high heat for 2–3 minutes until lightly golden and heated through. Set aside.
- Make the Avocado Dressing: In a blender or food processor, combine: the ripe avocados, juice and zest of the lemon, salt, black pepper, garlic, olive oil and 2–3 tablespoons water (to thin, as needed). Blend until smooth and creamy.
- Assemble the Salad: In a large bowl, combine the cooked pasta, shrimp, corn, tomatoes, feta cheese, red onion, and parsley. Spoon in the avocado dressing and toss well to coat all the ingredients evenly.
- Refrigerate the salad for at least 30 minutes before serving for the best flavor and texture. Enjoy chilled!
