Shrimp Scampi Pasta Salad
Shrimp Scampi Pasta Salad - a classic summer dish with an added twist. With just a few simple ingredients, this pasta salad is elevated to a whole new level of deliciousness.
- 1/2 lb. mini penne pasta cooked and drained
- 2 lbs. shrimp scampi
- 2/3 cup mayo
- 2 teaspoons lemon zest
- 1 teaspoon minced garlic
- 1/3 cup celery chopped
- 1/3 cup green onions chopped
- 1/2 cup cherry tomatoes cut into quarters
- 6 tablespoons of the shrimp scampi butter and spices
Boil noodles according to package directions. Drain, rinse with cold water and set aside.
Bake shrimp scampi according to package directions. While baking, prepare the rest of the ingredients.
Once noodles have cooled, add them to a large mixing bowl. Chop celery, green onions and quarter tomatoes. Add on top of noodles and set aside.
Remove the shrimp from the oven once done cooking and remove all the shrimp from the pan onto a cutting board. Pick 10-12 shrimp and set them aside. Coarsely chop the remaining shrimp.
In a small mixing bowl, whisk mayo, lemon zest, garlic & 6 tablespoons of the scampi butter on the pan. NOTE - Make sure to scrape the seasonings of the scampi butter into one of the corners of the pan. Grab the seasonings first, as apart of your 6 tablespoons of scampi butter; this is the best part!
Add scampi mayo mixture to the noodles and stir to combine, and serve immediately or cover and refrigerate for later.
Note - This is best served immediately or with in 2-3 hours of making.
Calories: 340kcal | Carbohydrates: 17g | Protein: 21g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 252mg | Sodium: 865mg | Potassium: 157mg | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 6.8mg | Calcium: 143mg | Iron: 2.4mg