Shrimp Scampi Pasta Salad

This shrimp-and-veggie-packed pasta salad proves that scampi doesn't have to be warm: the garlic-wine sauce also works beautifully when its chilled. To speed up the cooking, we added the vegetables to the boiling pasta when it was just short of done. It's a trick you'll find yourself using over and over again.
  • Level: Easy
  • Total: 1 hr 55 min (includes 1 hour chilling)
  • Active: 30 min
  • Yield: 8 servings
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Ingredients

Kosher salt and freshly ground black pepper

4 ears corn

1 pound penne pasta 

8 ounces trimmed fresh green beans, cut into 1-inch pieces 

1/3 cup extra-virgin olive oil, plus more for drizzling

6 cloves garlic, minced

1/4 to 1/2 teaspoon crushed red pepper flakes

1/2 cup dry white wine

1pound medium peeled and deveined shrimp, halved crosswise 

1 cup fresh flat-leaf parsley, chopped 

2 cups cherry tomatoes, halved

Juice and zest from 1 small lemon 

Directions

  1. Bring a large pot of generously salted water to a boil. Shuck the corn and cut off the kernels (you should have about 2 cups).
  2. Add the pasta to the boiling water and cook until al dente according to the package instructions. Add the green beans and corn kernels about 2 minutes before the pasta is done cooking. Reserve 1/4 cup of the pasta cooking water. Drain the penne, green beans and corn, toss with a drizzle of oil in a large serving bowl.
  3. Heat the oil in a large saucepan over medium heat for 30 seconds. Add the garlic and red pepper, and cook, stirring, until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is gone and the sauce is golden in color, 3 to 4 minutes. Adjust the heat to medium-low and stir in the shrimp, lemon zest and 1 teaspoon salt and cook, stirring occasionally, until the shrimp are pink and just cooked through, about 2 minutes. 
  4. Add the cooked pasta, green beans, corn, parsley, reserved pasta water, tomatoes, lemon juice, 2 teaspoons salt and 1/2 teaspoon pepper to the shrimp. Toss and taste, checking to make sure it is generously seasoned before chilling. Chill for at least 1 hour, up to 4 hours.

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