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To make this Quick Lemon Garlic Shrimp Pasta Salad, you need: - 8 oz. pasta (fusilli or penne works well) - 1 lb. shrimp, peeled and deveined - 3 tablespoons olive oil - 4 cloves garlic, minced - Juice and zest of 1 lemon - 1 cup cherry tomatoes, halved - ½ cup cucumber, diced - ½ cup red bell pepper, diced - ¼ cup fresh parsley, chopped - Salt and pepper to taste - ¼ teaspoon red pepper flakes (optional) These ingredients mix to create a fresh, bright, and tasty salad. The shrimp adds protein, while the pasta makes it filling. The lemon and garlic give it a nice zing. You can add these for extra flavor: - Avocado, diced - Fresh basil, chopped - Feta cheese, crumbled - Olives, sliced These options let you customize your salad. They also add more color and taste. Don't have something? Here are some swaps: - Pasta: Use whole wheat or gluten-free pasta. - Shrimp: Try chicken or firm tofu instead. - Olive oil: Avocado oil or canola oil will work. - Cherry tomatoes: Use regular tomatoes, diced small. - Red bell pepper: Any bell pepper color is fine. These substitutes keep the dish tasty and fun. You can still enjoy this salad even if you’re low on some ingredients. Start by boiling a large pot of salted water. This adds flavor to your pasta. Once the water is boiling, add 8 oz. of pasta. I like fusilli or penne for this salad. Cook it according to the package instructions, usually around 8-10 minutes. You want it al dente, so check it a minute early. When done, drain the pasta and let it cool for a bit. Next, grab a large skillet and heat 2 tablespoons of olive oil over medium heat. Once hot, toss in 4 minced garlic cloves. Sauté them for about 1 minute until they smell amazing. Then, add 1 lb. of peeled and deveined shrimp. Cook the shrimp for 2-3 minutes on each side. They should turn pink and opaque. After that, squeeze in the juice of 1 lemon and add the zest. Stir everything well, then take the skillet off the heat. In a large mixing bowl, combine the cooked pasta and sautéed shrimp. Add 1 cup of halved cherry tomatoes, ½ cup of diced cucumber, ½ cup of diced red bell pepper, and ¼ cup of chopped fresh parsley. Drizzle the remaining tablespoon of olive oil over this mix. Season with salt, pepper, and optional red pepper flakes. Toss everything together until it's well mixed. For the best taste, let the salad chill in the fridge for about 30 minutes. This helps all the flavors blend together nicely. For the full recipe, check out the details above! To sauté shrimp well, start with a hot pan. Use two tablespoons of olive oil for flavor. Add minced garlic to the oil and stir for about one minute. This brings out the garlic's sweet taste. Then, add the shrimp in a single layer. Cook them for two to three minutes on each side. They should turn pink and opaque. Overcooking makes them tough, so watch closely. Squeeze fresh lemon juice over them at the end for a bright flavor. When preparing pasta salad, cooking the pasta correctly is key. Use salted boiling water for the best flavor. Cook it until just al dente. Drain the pasta and let it cool slightly. This helps the salad stay fresh and not soggy. Once cooled, toss it in a large bowl with the other ingredients. Mixing right after cooking keeps everything from clumping. Herbs and spices can elevate your pasta salad. Fresh parsley adds a burst of color and taste. For a little heat, sprinkle in red pepper flakes. If you love more flavor, consider fresh basil or dill. These herbs work well with shrimp and lemon. Don't be afraid to experiment! Each herb brings a unique twist to the dish. For the full recipe, check out the details above. {{image_2}} You can boost your Quick Lemon Garlic Shrimp Pasta Salad by adding more veggies. Fresh spinach adds a nice crunch and color. Zucchini slices also work well, giving a mild taste. Roasted bell peppers bring a smoky flavor. You can even toss in olives for a salty bite. Make it your own by choosing what you love! If shrimp isn’t your thing, don’t worry! You can use chicken instead. Simply grill or sauté it until it’s cooked through. Tofu is a great plant-based option for a veggie delight. You can also try canned tuna for a quick protein boost. Each choice brings its own flavor to the dish. For a gluten-free version, swap regular pasta for rice noodles or zucchini noodles. These options keep the dish light and fresh. If you want a low-carb meal, cauliflower rice is a fantastic choice. It absorbs the flavors well and keeps the salad filling. You’ll enjoy a tasty dish while sticking to your dietary goals. For the complete recipe, check out the Full Recipe section! To store your leftover Quick Lemon Garlic Shrimp Pasta Salad, place it in an airtight container. Make sure the salad is cool before sealing it. This helps keep it fresh. You can store it in the fridge for up to three days. If you want to keep it longer, you can freeze it, but the texture may change once thawed. When you are ready to eat your salad again, you may want to reheat it. I suggest taking out the shrimp pasta salad and letting it sit at room temperature for about 15 minutes. This helps it warm up evenly. If you prefer it warm, heat it in the microwave for 30 seconds. Stir it well and check the temperature. The shelf life of the ingredients varies. Here are some key points: - Pasta: Cooked pasta lasts about 3 to 5 days in the fridge. - Shrimp: Cooked shrimp can stay fresh for 3 to 4 days in the fridge. - Vegetables: Fresh cherry tomatoes and cucumbers last about 3 to 5 days. - Olive Oil: It can last for months when stored in a cool, dark place. I recommend keeping track of dates. Always check for any signs of spoilage before eating leftovers. Enjoy your tasty dish any day! If you want to make it again, check the Full Recipe. Yes, you can use frozen shrimp. Just thaw them first. Place them in cold water for about 15 minutes. Once thawed, peel and devein them if needed. This saves time and works well in the dish. The pasta salad will last about 3 days in the fridge. Make sure to store it in an airtight container. This helps keep it fresh and safe to eat later. If you don’t have cherry tomatoes, use regular tomatoes instead. Dice them into small pieces. You can also use bell peppers or even diced avocado. These options add color and flavor to your salad. For the full recipe, check the complete instructions above. Enjoy your cooking! In this post, we explored making a tasty pasta salad with shrimp. We covered key ingredients, cooking steps, and helpful tips to get it just right. We also talked about fun variations and how to store leftovers. Keep these ideas in mind to create your perfect dish. Enjoy experimenting with flavors and ingredients. You’ll impress your family and friends with your skills. Happy cooking!

Quick Lemon Garlic Shrimp Pasta Salad

Enjoy a refreshing and delicious Quick Lemon Garlic Shrimp Pasta Salad perfect for any meal! This easy recipe combines succulent shrimp, zesty lemon, and vibrant veggies with pasta for a delightful blend of flavors. Ready in just 30 minutes, it's the ultimate dish for summer picnics or quick weeknight dinners.
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Ingredients
  

8 oz. pasta (fusilli or penne works well)

1 lb. shrimp, peeled and deveined

3 tablespoons olive oil

4 cloves garlic, minced

Juice and zest of 1 lemon

1 cup cherry tomatoes, halved

½ cup cucumber, diced

½ cup red bell pepper, diced

¼ cup fresh parsley, chopped

Salt and pepper to taste

¼ teaspoon red pepper flakes (optional)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions. Drain and set aside to cool slightly.

    Sauté the Shrimp: In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant.

      Add Shrimp: Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque. Squeeze in the lemon juice and add the zest. Stir to combine, then remove from heat.

        Combine Ingredients: In a large bowl, combine the cooked pasta, sautéed shrimp, cherry tomatoes, cucumber, bell pepper, and parsley.

          Dress the Salad: Drizzle the remaining tablespoon of olive oil over the salad. Season with salt, pepper, and red pepper flakes if using. Toss everything together until evenly mixed.

            Chill (Optional): For the best flavor, let the salad sit in the fridge for about 30 minutes before serving, allowing all the ingredients to mingle.

              Prep Time: 15 min | Total Time: 30 min | Servings: 4

                - Presentation Tips: Serve the pasta salad in a large bowl or individual plates. Garnish with extra parsley and lemon wedges for a fresh touch.