Creamy Shrimp Pasta Salad Food

CREAMY SHRIMP PASTA SALAD

Steps:

• Put shrimp in colander and run under cool water to defrost.
• Cook pasta according to package directions. Drain and run under cool water to stop cooking; drain again and place into large bowl.
• Add shrimp and all vegetables to the pasta and stir lightly to distribute colors evenly.
• In a separate medium-sized bowl, mix mayonnaise, spices and lemon juice. Whisk together to make a smooth dressing, and pour over pasta, shrimp and veggies.
• Stir gently to coat all ingredients, cover, and chill at least two hours.
• (If needed or wanted, a dollop or two more mayo may be added without changing other ingredients.).

CREAMY SHRIMP PASTA SALAD

Steps:

• Prepare pasta according to directions on the package; drain and rinse until cold.
• Transfer pasta to a large salad bowl. To the pasta, add prepared shrimp, cucumbers and celery; set aside
• In a mixing bowl, combine yogurt, mayonnaise, mustard, salt, onion powder and pepper; whisk until incorporated.
• Add dressing to the pasta; mix until well combined. Taste and adjust accordingly.
• Cover and refrigerate until ready to use.
• Garnish with dill and serve!

SHRIMP PASTA SALAD WITH A CREAMY LEMON DRESSING

Steps:

• Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until dressing is smooth.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until pasta is slightly cooled.
• Preheat oven to 450 degrees F (230 degrees C).
• Toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper. Transfer to a glass baking dish.
• Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
• Toss pasta with dressing in a bowl. Add shrimp and scallions; season with 1 teaspoon kosher salt and more pepper. Garnish pasta salad with Cheddar cheese and lemon slices.

CREAMY SHRIMP PASTA SALAD

Steps:

• Boil the water in a large pot with some salt and a drizzle of oil.
• Add the pasta, stir well and cook until al dente, about 8-10 minutes or according to the package directions. Once done, drain the pasta in a colander and run under cold water; set aside.
• Meanwhile, in a salad bowl, whisk yogurt together with the lemon juice, zest, Old Bay seasoning, chopped chives, salt, and pepper. Stir in the pasta and toss to evenly coat.
• Add in the shrimp, crab, celery, and gently fold. Taste for seasoning and adjust with salt and pepper, as needed.
• Refrigerate for 30 minutes to chill and allow the flavors to meld.

CREAMY SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While spaghetti is cooking, heat oil in a large skillet over medium heat. Cook garlic until soft, but not brown, about 1 minute. Add shrimp and cook until opaque, about 3 minutes. Add wine, reduce heat, and pour in cream. Simmer until sauce starts to thicken, 3 to 5 minutes. Stir in basil and season with salt and pepper.
• Drain spaghetti and spoon creamy shrimp on top. Serve with Parmesan cheese.

CREAMY SHRIMP PASTA SALAD

Steps:

• This recipe originally appeared on Giada Entertains. Episode: Big Game Bar Hop.
• Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Strain and allow to cool slightly.
• In a large bowl, whisk together the olive oil, vinegar, mascarpone, Dijon and 2 teaspoons salt. Add the pasta, shrimp, Parmesan, peas, peppers and fennel, toss to coat. Fold in the basil and dill. Serve at room temperature or cold.

CREAMY SHRIMP PASTA SALAD

Steps:

• Cook pasta according to package instructions. Drain and rinse with cold water. Set aside. Combine mayo, and lemon juice in a mixing bowl. Whisk until cream. Stir in dill and garlic powder. Set aside. Combine shrimp, celery, tomatoes, zucchini, and onion in a large bowl. Add pasta, spinach leaves, and frozen peas. Pour dressing over top. Mix until everything is coated well. Sprinkle with salt and pepper. Serve with Parmesan cheese if desired. Keep refrigerated in a covered bowl.

CREAMY SEAFOOD PASTA SALAD

Steps:

• Cook pasta in boiling water according to package instructions or until firm to the bite. Rinse with cold water. Drain and place in serving bowl. In medium nonstick skillet sprayed with vegetable spray, sauté seafood just untill cooked, approximately 3 minutes. Set aside. Add red and green peppers, onions, carrots and green onions to pasta. Add seafood. Make the dressing: In small bowl combine yogurt, mayonnaise, dill, lemon juice, garlic and mustard. Pour over pasta. Toss and chill. TIPS: firm fish filets can be used with or instead of mxed seafood. Be careful not to over cook. Grilled fish instead of sautéed makes an excellent variation. Make ahead: Pasta salad and dressing can be prepared early in day. Do not toss untill ready to serve.

CREAMY SHRIMP PASTA

Steps:

• 1. Cook pasta according to directions on package. During the last minute of cooking add the peas. Drain and reserve 1/4 cup of the cooking liquid.
• 2. In a large skillet over medium heat, melt the butter. Add the shrimp and sprinkle with 1/2 tablespoon of Old Bay. Cook for 3 minutes or until they start to turn pink. Reduce heat to medium-low.
• 3. Stir in the half-and-half, reserved cooking liquid, Parmesan cheese and the rest of the Old Bay. Simmer for 5 minutes or until the sauce begins to thicken. Remove from heat and add the pasta, peas and green onion. Let stand for 5 minutes before serving (this gives the sauce a few more minutes to thicken)
• 4. Sprinkle with grated Parmesan cheese.

CREAMY SHRIMP PASTA SALAD

Steps:

• Boil eggs, let chill in an ice water bath. Follow the directions to hard boil eggs in the recipe card of this post. Once cooled, peel and roughly dice.
• Cook macaroni noodles until al dente according to package instructions. Immediately drain in a colander and rinse under cold water. Leave in colander to fully drain, shaking a couple times to remove excess water.
• If shrimp are frozen, thaw in a colander under cold water for about 5 minutes. Remove tails and dice.
• In a large bowl, add pasta, eggs, shrimp, celery, bell pepper, dill, onion and sweet relish and stir to combine.
• In a measuring cup or small bowl, add mayonnaise, lemon juice, vinegar, sweetener, salt, pepper and cayenne pepper and whisk to combine.
• Pour dressing into bowl with other ingredients and stir again to combine.
• Cover and place in the fridge to chill for at least 30 minutes. Serve with a squeeze of fresh lemon juice and enjoy!

CREAMY SHRIMP SALAD

Steps:

• Pour water into a large Dutch oven. Halve 1 lemon; squeeze juice from both halves into the water, then add the lemon halves to the pot. Bring to a boil over high heat. Add shrimp; cook, stirring occasionally, just until the shrimp turn pink, 2 to 3 minutes. Drain. Spread the shrimp in an even layer on a large rimmed baking sheet. Let cool for 20 minutes. Peel, devein and coarsely chop the shrimp.
• Squeeze 2 tablespoons juice from the remaining lemon into a large bowl. (Reserve the remaining juiced lemon for another use.) Add celery, scallions, mayonnaise, mustard, Old Bay and cayenne; stir to combine. Stir in shrimp. Cover and refrigerate until the salad is cold and the flavors have melded, at least 2 hours (and up to 3 days). Garnish with dill just before serving, if desired.

CREAMY SHRIMP AND CELERY SALAD

Steps:

• In a medium bowl, combine sour cream, mayonnaise, lime juice, Old Bay and salt.
• Add shrimp, celery, cucumbers and mix.
• Refrigerate until ready to serve.

CREAMY SHRIMP AND BROCCOLI PASTA

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, toss shrimp with flour until evenly coated; set aside. Heat dressing in large nonstick skillet on medium-high heat. Add shrimp and garlic; cook and stir 2 min. Add broccoli and broth; mix well. Simmer 5 min. or until shrimp are done, stirring occasionally. Add Neufchatel; cook 3 min. or until Neufchatel is melted and sauce is thickened, stirring frequently.
• Drain pasta; return to pan. Add shrimp mixture; toss to coat. Spoon evenly onto serving plates; top with Parmesan and basil.

SHRIMP MACARONI SALAD

Steps:

• Cook pasta one minute less than package directions in well salted water. Rinse, drain and place in large bowl.
• Add all other ingredients to bowl and stir.
• Taste, and adjust seasonings if desired.
• Chill at least 30 minutes until ready to serve.

CREAMY SHRIMP PASTA SALAD

Steps:

• Cook macaroni according to the packaging and set aside to cool completely.
• Heat olive oil in a pan over medium heat.
• Cook shrimp in the pan until pink and fully cooked. Set aside.
• Once the pasta and shrimp are both cold, place them in a large bowl. Add in scallions, parsley, dill and dill pickles to the bowl. Mix well until all the ingredients are combined.
• Add in mayonnaise and sour cream to the bowl. Season with salt and pepper.
• Stir and mix well until all are combined and then cover the bowl with a plastic wrap.
• Chill in the fridge for at least one hour.
• Serve cold.

CREAMY SHRIMP PASTA

Steps:

• Fill a pot with salted water and bring it to the boil. Add in the pasta and cook for 6-8 minutes, or until al dente.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, 1 minute.
• Add shrimps, dried tomatoes, chili flakes, dried basil and a pinch of salt. Cook until shrimps are pink, about 3-4 minutes, then set aside on a plate.
• In the same pan add milk and flour and cook whisking constantly, until sauce thickens(about 3-4 minutes). Season with salt and pepper to your taste.
• Add baby spinach and cook until just wilted about 1 more minute.
• Stir in the cooked pasta and shrimps and gently mix to combine. Enjoy!

CREAMY CAJUN SHRIMP PASTA

Steps:

• Cook the penne pasta in a pot of salted water until al dente according to package instructions. Drain the water and cover the pasta to keep warm.
• Coat the shrimp with 1 Tbsp of the cajun seasoning. In a deep skillet, heat 1 Tbsp oil over medium heat. Once hot, add the seasoned shrimp in a single layer and saute for about 1-2 minutes per side, or until the shrimp is no longer translucent, remove from skillet and cover to keep warm.
• In the same skillet, melt 2 Tbsp butter with the minced garlic and cook 30 seconds until fragrant. Add in the diced tomatoes and saute for about 2-3 minutes.
• Pour in the heavy whipping cream, remaining 1 Tbsp cajun seasoning and grated parmesan cheese. Bring to a simmer then reduce to medium/low heat and continue 2-3 minutes or until the sauce thickens.
• Add the shrimp and pasta back into the skillet and stir until noodles are coated in sauce and everything is heated through. Garnish with chopped parsley if desired and serve.

CREAMY SHRIMP PASTA SALAD

Steps:

• Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Strain and allow to cool slightly.
• In a large bowl, whisk together the olive oil, vinegar, mascarpone, Dijon and 2 teaspoons salt. Add the pasta, shrimp, Parmesan, peas, peppers and fennel; toss to coat. Fold in the basil and dill. Serve at room temperature or cold.

BAKED CREAM CHEESE PASTA WITH SHRIMP

Steps:

• Preheat oven to 425˚F.
• Bring a large pot of salted water to a boil. Cook pasta according to package directions.
• 2 minutes before the pasta is done, drop in the shrimp and cook until shrimp is pink and cooked through.
• Reserve ½ cup of pasta water, then drain out the rest.
• In the meantime place cream cheese in the middle of a large baking dish.
• Add tomatoes and garlic around the block of cream cheese.
• Sprinkle oregano and thyme all over, then drizzle with oil.
• Bake for 25 to 30 minutes, or until cream cheese is soft, and tomatoes have started to burst.
• Remove from oven and stir until cheese is smooth and everything is well combined.
• Add cooked pasta and shrimp to the cheesy sauce and ¼ cup of reserved pasta water; stir to combine.
• Add more pasta water, if needed, to thin out the sauce.
• Season with salt and pepper; taste and adjust seasoning as needed.
• Serve.

CREAMY HERBED SHRIMP AND ROASTED RED PEPPER PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, parsley, scallions, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Heat the oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and set aside.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the shrimp, roasted red peppers and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

SHRIMP PASTA SALAD

Steps:

• Cut shrimp into small chunks, then add to a pot of boiling water and boil for 30 seconds until pink and drain.
• In a large bowl whisk together mayonnaise, sour cream, dijon mustard, cayenne pepper, lemon juice, dill, salt, and pepper.
• Reserve 1 cup of the dressing in a covered container.
• Add pasta, shrimp, green bell pepper, celery, and red onion and fold until well coated.
• Refrigerate for 2 hours (at least) then stir in the remaining dressing right before serving (this makes it extra creamy).

SHRIMP MACARONI SALAD

Steps:

• Put some cold water in a small pot and bring it to a boil over high heat. Reduce to medium heat and cook pasta until al dente (or simply cook macaroni according to package directions). Drain and set aside to cool.
• In a small mixing bowl, combine the mayonnaise, vinegar, seasoned salt, pepper, sugar, and garlic powder. Stir to combine.
• In a large bowl, combine macaroni, mayo mixture, green onions, celery, parsley and cooked salad shrimp.
• Gently stir until evenly combined and it's ready to serve!
• Refrigerate any leftovers.