Name: Cold Shrimp Linguine Pasta Salad - Refreshing & Easy
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Yield: 6 servings
Ingredients: 12 ounces linguine pasta, broken into shorter pieces; 1 pound frozen large shrimp (31 to 35 per pound), thawed, peeled, and deveined; 1 cup frozen peas; 1/2 cup mayonnaise; 2 tablespoons Dijon mustard; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1 tablespoon chopped fresh dill, plus more for garnish; 1/2 teaspoon smoked paprika; 1/4 teaspoon salt; 2/3 cup roasted red peppers or piquanté peppers (such as Peppadew), cut into strips; 1/2 cup coarsely shredded carrot; 1/2 cup finely chopped celery; 3 tablespoons finely chopped red onion

Cold Shrimp and Linguine Pasta Salad is more than just a meal; it’s a vibrant celebration of fresh flavors and satisfying textures that I find myself craving all year round. When the sun shines brightest and the desire for something light yet undeniably delicious strikes, this is my go-to. There’s a reason why so many people adore this dish: it strikes the perfect balance between the satisfying chew of perfectly cooked linguine, the succulent sweetness of tender shrimp, and a symphony of bright, zesty vegetables that sing with every bite. What truly elevates this Cold Shrimp and Linguine Pasta Salad from ordinary to extraordinary is its inherent versatility and the delightful pop of each ingredient. It’s ideal for picnics, potlucks, or simply a refreshing weeknight dinner that feels like a special occasion without any fuss.

Why We Love This Cold Shrimp and Linguine Pasta Salad

This isn’t just another pasta salad; it’s a masterpiece of refreshing simplicity. The cool, al dente linguine provides the perfect canvas for the star of the show – plump, juicy shrimp. We all love the satisfying texture and the way it absorbs the bright, tangy dressing. It’s a dish that screams summer but is delightful any time you need a burst of freshness. The crunch of crisp bell peppers, the sweetness of cherry tomatoes, and the subtle bite of red onion all come together to create a complex yet harmonious flavor profile.

The Special Touch

What makes this particular Cold Shrimp and Linguine Pasta Salad truly shine is the carefully crafted dressing. It’s a zesty lemon-herb vinaigrette that cuts through the richness and ties all the vibrant components together beautifully. It’s light, herbaceous, and has just the right amount of acidity to awaken your palate. Plus, the addition of fresh parsley and a hint of garlic adds an aromatic depth that will have everyone asking for seconds. It’s a recipe that proves elegance can be effortlessly achieved.

Ingredients:

12 ounces linguine pasta, broken into shorter pieces
1 pound frozen large shrimp (31 to 35 per pound), thawed, peeled, and deveined
1 cup frozen peas
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon chopped fresh dill, plus more for garnish
1/2 teaspoon smoked paprika
1/4 teaspoon salt
2/3 cup roasted red peppers or piquanté peppers (such as Peppadew), cut into strips
1/2 cup coarsely shredded carrot
1/2 cup finely chopped celery
3 tablespoons finely chopped red onion

Prepare the Pasta and Shrimp

Cook the Linguine

The first step to creating this delightful Cold Shrimp and Linguine Pasta Salad is to properly cook the linguine. Bring a large pot of generously salted water to a rolling boil. Add the 12 ounces of linguine pasta, making sure to break it into shorter, more manageable pieces before adding it to the water. This not only makes it easier to mix into the salad but also ensures a more enjoyable texture when served. Cook the pasta according to the package directions until it is al dente, meaning it should be tender but still have a slight bite. Overcooked pasta will become mushy in the salad, so keep a close eye on it during the final minutes of cooking.

Cook the Shrimp and Peas

While the pasta is cooking, you can prepare the shrimp and peas. Once the pasta is nearly done, add the 1 cup of frozen peas to the boiling pasta water during the last minute of cooking. This is a quick and efficient way to cook them perfectly without needing a separate pot. Once the pasta and peas are drained, immediately add the thawed, peeled, and deveined 1 pound of large shrimp to the hot, drained pasta. The residual heat from the pasta and the colander will gently cook the shrimp, turning them pink and opaque. This method prevents the shrimp from becoming rubbery, which can happen if they are overcooked. Stir everything gently to ensure the shrimp are evenly distributed and begin extract to cook from the residual heat.

Assemble the Salad

Create the Dressing

Now, let’s create the vibrant and flavorful dressing that will bring all the ingredients together. In a medium bowl, whisk together the 1/2 cup of mayonnaise, 2 tablespoons of Dijon mustard, 1 teaspoon of lemon zest, and 1 tablespoon of fresh lemon juice. The lemon zest provides a burst of intense citrus aroma, while the juice adds a bright, tangy counterpoint to the creamy mayonnaise. Add the 1 tablespoon of chopped fresh dill and the 1/2 teaspoon of smoked paprika to the dressing mixture. The dill will impart its fresh, herbaceous notes, and the smoked paprika will lend a subtle smoky depth and a beautiful color. Finally, season with 1/4 teaspoon of salt. Whisk everything thoroughly until the dressing is smooth and well combined. Taste and adjust seasoning if necessary; you might want a little more lemon juice for extra tang or more salt to enhance the flavors.

Combine All Ingredients

Once the pasta and shrimp mixture has cooled slightly, transfer it to a large serving bowl. Add the prepared dressing to the bowl. Gently toss all the ingredients together to ensure the pasta, shrimp, and peas are evenly coated with the dressing. It’s important to be gentle during this step to avoid breaking up the pasta or shrimp too much. Next, fold in the 2/3 cup of roasted red peppers or piquanté peppers, cut into strips, the 1/2 cup of coarsely shredded carrot, the 1/2 cup of finely chopped celery, and the 3 tablespoons of finely chopped red onion. The colorful peppers will add a sweet, slightly smoky flavor and a pleasing chegrape juicess, while the shredded carrot will provide a touch of sweetness and crunch. The finely chopped celery adds a refreshing crispness, and the red onion offers a mild pungent kick that balances the richness of the dressing.

Chill and Serve

Chill for Flavors to Meld

For the best possible flavor, it’s crucial to allow this Cold Shrimp and Linguine Pasta Salad to chill thoroughly. Cover the large serving bowl tightly with plastic wrap or a lid, and refrigerate for at least 30 minutes, or ideally for 1 to 2 hours. This chilling time allows all the flavors to meld together beautifully, creating a more cohesive and delicious salad. The cold temperature also makes the salad incredibly refreshing, perfect for a warm day or as a side dish. If you’re preparing this ahead of time, you can make it up to a day in advance; the flavors will only deepen. Just before serving, give the salad a gentle stir to redistribute the ingredients and check the seasoning one last time.

Garnish and Enjoy

To serve your delicious Cold Shrimp and Linguine Pasta Salad, remove it from the refrigerator. Give it a final gentle toss. Garnish generously with additional chopped fresh dill, if desired. The bright green dill not only adds a visual appeal but also enhances the fresh, aromatic qualities of the salad. This salad is a complete meal on its own or can be served as a delightful accompaniment to grilled chicken, fish, or a light summer barbecue. Its vibrant colors and balanced flavors make it a crowd-pleaser for any occasion. Enjoy the satisfying combination of tender pasta, succulent shrimp, crisp vegetables, and a creamy, tangy dressing.

Conclusion:

And there you have it – a delightful and refreshing Cold Shrimp and Linguine Pasta Salad! This recipe is perfect for those warm days when you crave something light yet satisfying. The combination of tender linguine, succulent shrimp, crisp vegetables, and a zesty dressing creates a symphony of flavors and textures that is truly irresistible. I encourage you to give this recipe a try; it’s straightforward to make and always a crowd-pleaser. Whether you’re planning a picnic, a backyard barbecue, or just a simple weeknight dinner, this pasta salad is a fantastic choice that’s sure to impress. Enjoy every bite of this vibrant and flavorful dish!

Frequently Asked Questions:

Can I make this pasta salad ahead of time?

Absolutely! In fact, the flavors meld even better when the Cold Shrimp and Linguine Pasta Salad is made a few hours in advance. It’s an excellent make-ahead option for parties and gatherings.

What are some other vegetables I can add?

This salad is incredibly versatile. Feel free to add ingredients like diced bell peppers (any color!), chopped celery, Kalamata olives, or even some sweet corn. A handful of fresh herbs like parsley or dill also adds a wonderful freshness.

How long will the pasta salad keep in the refrigerator?

When stored properly in an airtight container, the Cold Shrimp and Linguine Pasta Salad will keep well in the refrigerator for up to 3-4 days. The shrimp will remain tender, and the vegetables will retain their crunch.