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.
| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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).
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 413 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 18 g |
| Cholesterol | 71 mg |
| Sodium | 642 mg |
Reviews
Big hit with my family. I getting ready to make it again!
This is the best pasta salad that I’ve had in a long time. I reduced the amount of pasta to about 8oz., using gluten free pasta rather than regular pasta. Also, I substituted 2 Tbsp white white vinegar instead of the white wine. Next time I’ll reduce the amount of oil as I don’t think that 1/3c. is necessary. It’s a delicious summer, picnic worthy salad and I will be making this regularly.
This salad is amazing! I only use half of the package of pasta and I had a very very large lemon that I completely exhausted and use the juice of. I will be grazing on this for the next few days while it’s in the high 90s!
Very good. My husband and son loved it. However there is just too much pasta. I suggest using at most 8 ounces of dried pasta. I used chicken broth instead of wine. I also made a portion with cubed mozzarella cheese, pepperoni, and fresh basil instead of the shrimp and parsley. It was very good for my other son who won’t eat shrimp.