Go Back Email Link
–+ servings
This quick and easy Creamy Shrimp Pasta Salad, with shrimp, veggies, pasta, and an avocado dressing, is the perfect pairing for any occasion.

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
chill time 30 minutes
Total Time 55 minutes
Servings: 8 servings

Equipment

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
For the dressing
  • 2 small avocados
  • 1 lemon zest and juice
  • 1/4 cup olive oil
  • 2 cloves garlic minced
  • 2-4 tbsp water to thin the dressing, as needed

Method
 

  1. 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.
  2. Cook the Shrimp: Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
  3. Add the shrimp in a single layer and season with salt, black pepper, garlic powder, and paprika.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Refrigerate the salad for at least 30 minutes before serving for the best flavor and texture. Enjoy chilled!

Nutrition

Calories: 354kcalCarbohydrates: 35gProtein: 12gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.003gCholesterol: 47mgSodium: 604mgPotassium: 585mgFiber: 6gSugar: 4gVitamin A: 1006IUVitamin C: 25mgCalcium: 106mgIron: 1mg
Pin Recipe Share on Facebook

Tried this recipe?

Post a pic and mention @StephGigliotti, I'd love to see it!