Easy Leftover Cooked Shrimp Pasta Recipe
With leftover shrimp on hand, this seafood pasta salad is quick and easy to make. Made with a splash of lemon juice and flavored with dill, this fresh and tasty pasta salad is perfect for summer gatherings.
Servings: 8 servings
Ingredients
- 1 pound dry pasta macaroni, rotini, spirals, mezze penne etc.
- ½ cup bell pepper red or yellow capsicum, chopped fine
- 1 cup green peas or chopped celery
- 2 cups leftover cooked shrimp
Homemade Italian Dressing (see note)
- 1/3 cup olive oil extra virgin recommended
- 3 tablespoons red wine vinegar or white wine vinegar
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper to taste
- 1/8 teaspoon red pepper flakes optional
- 1/2 cup mayonnaise optional for creamy texture
Serving - optional
- 1 green onion chopped fine
- 1/2 teaspoon lemon juice freshly squeezed
Instructions
- Bring a medium pot of lightly salted water to a boil. Add the pasta and cook until al dente according to the package directions. Drain through a sieve or colander, and then rinse with cold water until cool.
- While the pasta is cooking, prepare the other ingredients. Chop the bell pepper and prepare the seafood. Run hot water over the peas to defrost.
- In a small bowl, add the olive oil, vinegar, oregano, garlic powder, onion powder, salt and pepper, optional red pepper flakes and optional mayonnaise. Whisk for a minute to combine and form an emulsion.
- In a large bowl, add the cooked pasta, seafood and vegetables. Pour the dressing on top and toss until evenly coated. Garnish with lemon juice and green onions. Keep chilled until serving.