This dish strikes the perfect balance of creamy comfort and bright, summery flavors, ideal for casual gatherings or a satisfying meal on the go. Succulent shrimp, pasta, and crisp vegetables come together in a creamy, tangy dressing that’s as indulgent as it is refreshing.

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Creamy Shrimp Pasta Salad

Servings

8

Prep Time

10 minutes

Cook Time

10 minutes

Image of Creamy Shrimp Pasta Salad

Ingredients

  • 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

Instructions

  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.
nut free
vegetarian