Best Summer Shrimp Pasta Recipes

ZESTY FETA AND SHRIMP SUMMER PASTA SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken in a baking dish, and roast 25 minutes in the preheated oven, or until juices run clear. Remove from heat, cool, and cut into bite-size pieces.
• Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook 8 to 10 minutes, until al dente, and drain. Cool to room temperature.
• In a large bowl, mix the chicken, pasta, shrimp, olives, tomatoes, carrots, and cucumber. Toss with balsamic vinegar and feta cheese, and season with salt-free seasoning blend.

COOL SHRIMP PASTA SALAD FOR HOT SUMMER DAYS

Steps:

• Cook, drain, rinse and cool pasta, letting pasta sit in collonder and stirring occasionally while getting other ingredients together helps pasta cool. In your large bowl combine shrimp,celery and peas add cooled pasta and miricle whip, salt and pepper to taste mix well and chill covered 30-45 minutes or longer. Serve alone or with chips or as a side dish at a bbq.

SUMMER PASTA SALAD WITH SHRIMP

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, transfer to a large bowl, and toss with squash, olives, spinach, lemon zest and juice, and 1 tablespoon plus 1 teaspoon of the oil. Season with salt and pepper.
• In a large skillet, heat remaining 2 teaspoons oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 3 minutes. Season with salt and pepper. Top pasta with shrimp.

LOW-CARB SUMMER GARDEN (ZUCCHINI) PASTA WITH CHILE SHRIMP

Steps:

• Cut zucchini into noodles using a spiralizer fitted with the large shredding blade.
• Saute cherry tomatoes, snap peas, sweet peppers, and onion in a large saucepan over medium-high heat until tender, about 5 minutes. Add garlic; cook until softened, about 2 minutes. Remove from heat and place vegetable mixture in a bowl.
• Return saucepan to medium-high heat; add shrimp and chile paste. Saute until shrimp begin to turn opaque and is coated in paste, about 2 minutes. Add vinegar; cook until reduced, about 1 minute. Add vegetable stock, fish sauce, and sesame oil. Add the vegetable mixture and zucchini noodles. Cover and allow zucchini to steam, 2 to 3 minutes. Season with salt and pepper.
• Split the zucchini between 4 plates. Top with the shrimp, vegetables, and broth. Finish with green onions, cilantro, and lemon zest.

SUMMER SHRIMP PASTA

Steps:

• Put shrimp in bowl with a splash of white wine, fresh lemon juice, salt, pepper, garlic powder and Italian seasoning. Marinate for as long as possible.
• Cook pasta, when pasta has 2 min left of cooking, add broccoli to boiling pasta.
• Sauté onion and garlic in olive oil until soft. Add broth, tomatoes, salt, pepper, Italian seasonings and bring to a boil.
• Meanwhile, cook shrimp in separate skillet, reserving marinade. When shrimp are cooked take off heat and place in bowl. Put remaining marinade in same skillet and cook to boiling, add a splash of wine and add to broth/tomato mixture.
• When pasta is cooked toss shrimp, pasta, broccoli with tomato broth sauce. Top with parmesan cheese.

SUMMER SHRIMP PASTA

Steps:

• 1. Prepare shrimp and sea shell pasta(if not pre-cooked) Boil pasta until just al dente- drain and cool. Chop each shrimp into 2-3 pieces for the salad.Add lemon juice to shrimp in large plastic container with a lid. add cooked pasta to shrimp.
• 2. Pre cut the red onion- I process in chopped until finely minced. Cut the cucumber into bite-size pieces and also cut the grape tomatoes into halves or thirds. Add to shrimp.
• 3. Mix the salad dressing and mayonnaise and the dry Hidden Valley Ranch dressing together and then pour on to the salad mixture and mix together and chill in refrigerator for 2 hours or overnight.(stir all again before serving for even distribution of ranch dressing.)