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.
Save Recipe
  • Level: Easy
  • Total: 1 hr 55 min (includes 1 hour chilling)
  • Active: 30 min
  • Yield: 8 servings
Share This Recipe


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 


  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.

Shrimp Scampi with Linguini

Ribbony Shrimp and Pasta Scampi

Linguine with Shrimp Scampi

Baked Shrimp Scampi

Shrimp Scampi

Gina's Shrimp Scampi with Angel Hair Pasta

Shrimp Scampi with Linguini

Shrimp and Scallop Scampi with Linguine

🤤 More Drool-Worthy Recipes