Shrimp Scampi Pasta Salad
This shrimp-and-veggie-packed pasta salad reimagines classic scampi as a refreshing chilled dish—its garlic-wine sauce retains all its richness when cooled, making it a perfect summer staple. A clever time-saving trick elevates the prep: add vegetables to the boiling pasta water just minutes before the pasta is done, streamlining cooking without sacrificing texture or flavor. It’s a hack you’ll find yourself reaching for again and again.
Key Details
Level: Easy
Total Time: 1 hour 55 minutes (includes 1 hour chilling)
Active Time: 30 minutes
Yield: 8 servings
Ingredients
Directions
Bring a large pot of generously salted water to a boil. Shuck the corn and cut off the kernels (you should have about 2 cups).
Add the pasta to the boiling water and cook until al dente according to the package instructions. Stir in the green beans and corn kernels about 2 minutes before the pasta finishes cooking. Reserve 1/4 cup of the pasta cooking water, then drain the penne, green beans, and corn. Toss with a drizzle of oil in a large serving bowl to prevent sticking.
Heat oil in a large saucepan over medium heat for 30 seconds. Add garlic and red pepper, stirring constantly until fragrant (about 2 minutes). Pour in the wine and simmer until the alcohol smell fades and the sauce turns golden (3 to 4 minutes). Reduce the heat to medium-low, then add the shrimp, lemon zest, and 1 teaspoon of salt. Cook, stirring occasionally, until the shrimp are pink and just cooked through (about 2 minutes).
Combine the cooked pasta, green beans, corn, parsley, reserved pasta water, tomatoes, lemon juice, 2 teaspoons of salt, and 1/2 teaspoon of pepper with the shrimp mixture. Toss thoroughly, then taste and adjust seasoning to ensure it’s generously flavored.
Chill the salad for at least 1 hour (or up to 4 hours) to allow the flavors to meld before serving.
Categories
Pasta Salad
Shellfish Recipes
Shrimp
Side Dish
Summer
