Best 9 Pasta Salad With Shrimp And Basil Recipes

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If you're looking for a light and refreshing summer dish, pasta salad with shrimp and basil is the perfect choice. This classic Italian dish is easy to make and can be tailored to your own personal preferences. Whether you prefer your pasta salad with a creamy dressing or a tangy vinaigrette, there's a recipe out there to suit your taste. In this article, we'll explore some of the best pasta salad recipes with shrimp and basil, so you can find the one that's perfect for your next summer gathering.

Check out the recipes below so you can choose the best recipe for yourself!

ANGEL HAIR PASTA WITH SHRIMP AND BASIL



Angel Hair Pasta with Shrimp and Basil image

If you like the ingredients in the name, you'll love the dish. Freshly grated Parmesan cheese makes it complete.

Provided by PAL

Categories     Seafood     Shellfish     Shrimp

Time 35m

Yield 4

Number Of Ingredients 9

¼ cup olive oil, divided
1 (8 ounce) package angel hair pasta
1 teaspoon chopped garlic
1 pound large shrimp - peeled and deveined
2 (28 ounce) cans Italian-style diced tomatoes, drained
½ cup dry white wine
¼ cup chopped parsley
3 tablespoons chopped fresh basil
3 tablespoons freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
  • Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
  • Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 46.7 g, Cholesterol 175.8 mg, Fat 18.1 g, Fiber 5.5 g, Protein 34 g, SaturatedFat 2.9 g, Sodium 968.9 mg, Sugar 11.2 g

PASTA SALAD WITH SHRIMP AND BASIL



Pasta Salad with Shrimp and Basil image

Ripe plum tomatoes and aromatic basil accent fresh shrimp. Any short, small pasta works as well as seashell pasta. This recipe comes from Cooking Light magazine.

Provided by Barb G.

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb medium shrimp, cooked and peeled
4 cups cooked medium pasta shells
2 cups chopped plum tomatoes
1/2 cup chopped green pepper
1/3 cup fresh lemon juice
1/4 cup chopped shallot
1/4 cup chopped fresh basil
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, minced

Steps:

  • Combine all ingredients in a large bowl.
  • Cover and refrigerate at least 8 hours.

CREAMY SHRIMP PASTA SALAD



Creamy Shrimp Pasta Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 13

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

Steps:

  • 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.
  • 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.

SHRIMP, TOMATO, AND BASIL PASTA



Shrimp, Tomato, and Basil Pasta image

The summery flavors of cherry tomatoes and fresh basil pair perfectly with sautéed shrimp in this light pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 8

1 1/2 pounds medium shrimp, peeled and deveined (tails removed)
Coarse salt and ground pepper
6 teaspoons olive oil
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes, in juice
1 pint cherry or grape tomatoes, halved
1/2 pound linguine
1 1/2 cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)

Steps:

  • Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
  • Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
  • Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.

Nutrition Facts : Calories 483 g, Fat 11 g, Fiber 2 g, Protein 44 g

SPINACH, SHRIMP AND PASTA SALAD



Spinach, Shrimp and Pasta Salad image

This is a great deli style side dish to round off a meal or makes a great lunch. It is easy, quick, and low calorie- what more could you ask for?

Provided by Dawn399

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups rotini pasta (cooked according to package directions)
3/4 lb medium shrimp (shelled, deveined, and cooked shrimp)
3 cups torn fresh spinach
1 cup halved cherry tomatoes
1/4 cup fat-free parmesan cheese, ranch or peppercorn dressing
3 tablespoons coarsely chopped basil
1/4 cup shredded romano cheese

Steps:

  • Cool cooked pasta.
  • May run cool water over pasta to cool.
  • Drain well.
  • In a large bowl combine pasta, shrimp, spinach and tomatoes.
  • Pour salad dressing over mixture and toss.
  • Add basil and Romano cheese and toss.
  • May serve with soup or sandwiches.

Nutrition Facts : Calories 239.6, Fat 3.1, SaturatedFat 1.1, Cholesterol 113, Sodium 568.6, Carbohydrate 32.7, Fiber 2.2, Sugar 2.2, Protein 19.5

PASTA WITH SHRIMP AND BASIL VINAIGRETTE



Pasta with Shrimp and Basil Vinaigrette image

Categories     Citrus     Pasta     Basil     Shrimp     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

5 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1/3 cup plus 2 tablespoons olive oil
2 1/2-ounce packages fresh basil leaves, chopped (about 3/4 cup)
1 1/2 pounds uncooked medium shrimp, peeled, deveined
1 pound gnocchi pasta or orecchiette pasta
4 zucchini, halved lengthwise
Olive oil
Freshly grated Parmesan cheese (optional)

Steps:

  • Prepare barbecue (medium-high heat) or preheat broiler. Combine 4 tablespoons fresh lemon juice and Dijon mustard small bowl. Gradually mix in 1/3 cup olive oil. Mix in chopped fresh basil. Place shrimp in medium bowl. Drizzle with remaining 1 tablespoon fresh lemon juice and 2 tablespoons olive oil. Toss to coat. Season with salt and pepper.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, brush zucchini on both sides with oil. Season with salt and pepper. Grill until charred, about 2 minutes per side. Transfer to plate. Add shrimp to grill and cook until just cooked through, about 2 minutes per side. Transfer to large bowl. Cut zucchini crosswise into 1-inch pieces and add to shrimp.
  • Drain pasta well. Add to bowl with shrimp and zucchini. Add basil vinaigrette and toss to coat. Season to taste with salt and pepper. (Can be prepared up to 1 hour ahead. Let stand at room temperature.) Serve pasta warm or at room temperature, passing grated Parmesan cheese, if desired.

SHRIMP PASTA SALAD



Shrimp Pasta Salad image

Provided by Debbe Geiger

Yield Serves 2

Number Of Ingredients 9

8 ounces small cooked shrimp
4 ounces small pasta shells, freshly cooked
1/2 cup chopped seeded peeled cucumber
1/2 cup chopped seeded tomato
1/4 cup chopped black olives
1/4 cup chopped red onion
1/4 cup chopped fresh dill or 1 tablespoon dried dillweed
2/3 cup regular or reduced-calories mayonnaise
1 tablespoon white wine vinegar

Steps:

  • Combine shrimp, pasta, cucumber, tomato, olives, onion and dill in medium bowl. Whisk mayonnaise and vinegar to blend in small bowl. Add dressing to salad and toss to coat. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour an up to 2 hours.

SHRIMP PASTA SALAD



Shrimp Pasta Salad image

I adore shrimp, so discovering it in this pasta salad recipe was a real treat for me. The lemon-dill sauce is light and bright. It's one of our favorite cold pasta salad recipes! -Traci Wynne, Denver, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 11

8 ounces uncooked small pasta shells (about 2-2/3 cups)
1 pound peeled and deveined cooked shrimp, chopped
1 cup frozen peas, thawed
4 green onions, chopped
1/4 cup minced fresh parsley
1 cup mayonnaise
1 cup plain yogurt
1/4 cup lemon juice
2 tablespoons snipped fresh dill
1/2 teaspoon salt
1/4 teaspoon white pepper

Steps:

  • Cook pasta according to package directions. Drain; rinse with cold water and drain again., In a large bowl, combine pasta, shrimp, peas, green onions and parsley. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.

Nutrition Facts : Calories 306 calories, Fat 18g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

PASTA SALAD WITH SHRIMP



Pasta Salad with Shrimp image

A Thousand Island-type dressing adds some zip to this pasta and shrimp salad. My family prefers it to oil-based salad dressings. -Mrs. Herbert Waalkens, Albert Lea, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 11

1 package (16 ounces) small shell pasta
1 package (10 ounces) frozen cooked salad shrimp, thawed
1/2 cup chopped celery
1/2 cup chopped onion, divided
2 hard-boiled large eggs, chopped, divided
1/4 cup minced fresh parsley
1 cup mayonnaise
1/4 cup chili sauce
1 tablespoon chopped dill pickle or dill pickle relish
1/2 teaspoon Worcestershire sauce
1/2 teaspoon seasoned salt

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. Place in a bowl; add the shrimp, celery, 1/4 cup onion, half of the chopped eggs and parsley., In a small bowl, combine the mayonnaise, chili sauce, pickle, Worcestershire sauce, seasoned salt, and remaining onion and eggs. Stir into pasta mixture. Cover and refrigerate until serving.

Nutrition Facts : Calories 383 calories, Fat 20g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 388mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.

Tips:

  • Use quality ingredients: Fresh shrimp, ripe tomatoes, and flavorful basil are essential for a delicious pasta salad. Look for wild-caught shrimp if possible, and choose tomatoes that are in season and at their peak of ripeness.
  • Cook the shrimp perfectly: Overcooked shrimp are tough and rubbery, so be careful not to overcook them. Cook the shrimp for just 2-3 minutes per side, or until they are pink and opaque.
  • Make the dressing in advance: The dressing for this pasta salad can be made ahead of time and stored in the refrigerator for up to 3 days. This will save you time when you're ready to assemble the salad.
  • Use a variety of pasta shapes: This pasta salad is a great way to use up leftover pasta. Feel free to use any type of pasta shape you like, such as penne, rotini, or bow-tie pasta.
  • Add other vegetables: This pasta salad is also a great way to get your daily dose of vegetables. Feel free to add other vegetables to the salad, such as chopped cucumbers, bell peppers, or zucchini.
  • Serve the salad cold: This pasta salad is best served cold. Chill the salad for at least 30 minutes before serving.

Conclusion:

This pasta salad with shrimp and basil is a delicious and refreshing summer dish. It's perfect for a light lunch or dinner, and it's also a great make-ahead meal. With its combination of shrimp, tomatoes, basil, and a tangy dressing, this pasta salad is sure to be a hit with everyone at your table.

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