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Photo Credit: Elizabeth Newman

Creamy Shrimp Pasta Salad


Creamy Shrimp Pasta Salad



Prep Time

10 minutes

Cook Time

10 minutes




Giada De Laurentiis

Image of Creamy Shrimp Pasta Salad


  • Kosher salt
  • 1 pound campanelle pasta
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup champagne vinegar
  • 1/4 cup mascarpone (at room temperature)
  • 2 tablespoons Dijon mustard
  • 1 pound jumbo (21/25 count peeled and cooked shrimp, cut in half)
  • 1 cup grated Parmesan
  • 1 cup frozen peas (thawed)
  • 1 cup sweet peppadew peppers (thinly sliced)
  • 1 bulb fennel (thinly sliced)
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh dill


  1. This recipe originally appeared on Giada Entertains. Episode: Big Game Bar Hop.
  2. 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.
  3. 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.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
33 grams
11 grams
15 grams
Saturated Fat
4 grams
14 milligrams
273 milligrams
3 grams
3 grams
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2 reviews & comments

  • Author's avatar image
    Amy Brunner

    I was looking for a pasta salad dressing that I could use in a very simple pasta salad and this was it, i.e. not using a protein. I wanted to see how to make it, but then use the lemon white balsamic and and lemon infused olive oil that I had. I loved it! I liked using the mascarpone to give it a little creaminess and the Dijon was just the right amount. It’s really delicious. Will make again!

  • Author's avatar image
    R Warrington

    Very good recipe. Made a few hours prior to let flavors blend. Was unable to find peppadewsh so substituted red pepper.

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