Scrumptious shrimp scampi tops this deliciously light and healthy Shrimp Scampi Pasta Salad.
If you haven’t read about my new garlic press, you really should and then go buy one. I’m seriously LOVING this thing!! For this scampi, I pressed 5 cloves in a matter of minutes directly into the pan, then took 2 minutes cleaning the press. Yes. Two minutes. Hot water, a little brush and voila! I can’t say enough good things about it.
BUT this post isn’t about the garlic press. This post is about this delicious Shrimp Scampi Pasta Salad. Yup. I’m drooling and I just ate breakfast!! I want to reach through the screen and grab that shrimpy off the plate and nomnomnom! Don’t you? It’s okay. You’re in good company. You can admit it! LOL
Yes, just for effect I pressed a few cloves into a bowl, but see it there? All shiny and awesome! Yes. Shrimp. I know. This is about the shrimp. I can’t help it. When I find something amazing I just have to keep talking about it.
That is one tablespoon of ICBINB (I Can’t Believe It’s Not Butter). Yes. One. You don’t need all that fat laden butter in this dish. You just need one tablespoon. This allows for that delicious butter flavor you expect and allows the garlic to get all scrumptiously butter good with the shrimp.
I originally meant for this to be a vinaigrette style pasta salad, but I was lazy and didn’t make the vinaigrette before hand so the herbs could reconstitute and marinate with the vinegar and other spices. Didn’t happen. So, I thought I’d try my hand at making a Greek yogurt based salad dressing. It was delicious! Like, surprisingly delicious!! I amazed myself. And it must have tasted pretty decent because S didn’t say anything about it.
Yes. That’s how I judge how well a recipe came out; if the hubs says something about it or not. If you’re following me on Instagram, you may have noticed a few pics pop up this week. French Onion Soup Chicken? Yeah. That got a “We can have this again, please.” I completely agree on that one. I wanted to lick the slow cooker.
And yesterday’s Philly Cheesesteak Sloppy Joes? That got a “tasty.” That way I know it meets his taste buds approval and is definitely post worthy. You’ll have to wait for those… I know. I’m mean that way. Make ya come back to my blog and see if those two deliciousnesses posted. Yes. I know it’s not a real word. But it is fun to say. Come on. Say it with me. Deliciousnesses!
No, it’s not a dirty lens. It’s black pepper. I like a lot of black pepper in my macaroni salad; something about its peppery taste that mingles perfectly with the cool, mayo dressing and crispy veggies. It’s just that perfect final touch to any mayonnaise based pasta salad. Not salad, just pasta salad. I don’t like a lot of pepper in my coleslaw, just pasta salad. Not tuna, not chicken, not crab, just pasta. I know. I’m weird.
But what’s NOT weird is this delicious salad!! I threw it together in no time for a perfectly delicious, healthy, and hearty weeknight meal. I cooked the pasta before hand and had it in the fridge all chilly good, chopped the veggies while sautéing the shrimp. Voila! Dinner on the table in less than 30. You have to love meals like that on hot, summer weeknights. I hope you love this salad as much as we did!
- 1 pound large shrimp, peeled and deveined
- 1 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- pinch crushed red pepper
- 8 ounces uncooked, medium shells
- 1 tablespoon white wine vinegar
- 1/2 cup nonfat Greek yogurt
- 1/8 cup reduced fat mayonnaise
- 1 teaspoon Splenda or other sugar substitute
- 2 teaspoon lemon pepper
- 2 cups chopped cucumbers
- 1 cup diced celery
- 1 cup chopped tomatoes
- 1/2 cup diced red onion
- Heat a large skillet coated with cooking spray over medium-high heat. Add the butter. Once melted, add the garlic and sauté 1 minute.
- Add the shrimp and cook until pink and no longer opaque in the center. Add the lemon juice and crushed red pepper and remove from heat.
- Cook the pasta according to package directions omitting additional salt and fat. Drain and cool slightly.
- Combine the remaining ingredients and drizzle over the pasta. Toss the shrimp with the pasta and refrigerate overnight.
- Before serving, add the tomatoes, cucumbers, celery, and red onion.