Zesty Lemon Shrimp Pasta Salad

A vibrant shrimp pasta salad with a zesty lemon dressing, perfect for summer picnics and family gatherings. This refreshing dish balances succulent shrimp with the tanginess of lemon and the crunchiness of fresh vegetables.

Prep time: 15 minutes
Cook time: 5 minutes
Serves: 4

Ingredients

1 lb large shrimp, peeled and deveined

8 oz rotini pasta

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup olive oil

2 tbsp lemon juice

1 tsp lemon zest

1 clove garlic, minced

1 tsp salt

1/2 tsp black pepper

1/4 cup feta cheese, crumbled

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.

2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add shrimp, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove from heat and let cool.

3. In a small bowl, whisk together remaining olive oil, lemon juice, lemon zest, garlic, remaining salt, and pepper to create the dressing.

4. In a large mixing bowl, combine cooked pasta, shrimp, cherry tomatoes, cucumber, red onion, and parsley. Pour the dressing over the mixture and toss to coat evenly.

5. Gently fold in the crumbled feta cheese.

6. Chill in the refrigerator for at least 30 minutes before serving to enhance the flavors.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Best enjoyed cold, but if desired, gently reheat the shrimp separately in a skillet over low heat.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.