Shrimp Pasta Salad

This shrimp pasta salad is a real treat any time of year. It makes a beautiful presentation, and truly is a special meal, perfect to serve for a girlfriend’s lunch or casual supper.

  • 2 pounds shrimp with shells and tails removed
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • ½ pound small pasta shells
  • 3 cups frozen corn, or kernels cut from 4 ears fresh corn
  • 6 green onions, white and green parts, thinly sliced
  • ½ orange bell pepper, chopped
  • 1 pint grape tomatoes, halved
  • ¾ cup mayonnaise
  • ½ cup sour cream
  • ¼ cup freshly squeezed lemon juice
  • ¾ cup minced fresh dill
  • Lettuce or arugula for serving

Preheat oven to 400 degrees. Place the shrimp on a rimmed sheet pan. Drizzle with olive oil, sprinkle with 1 teaspoon salt and ½ teaspoon pepper, and toss together. Spread the shrimp in one layer and roast for 6-8 minutes, turning once while cooking, until pink and firm. Allow the shrimp to cool slightly. If shrimp are large chop them in half.

Bring a large pot of water to a boil and add 1 tablespoon of salt and 1 tablespoon of olive oil. Add the pasta and cook it for 8-10 minutes until al dente. Add the corn to the pasta and cook for another 2 minutes. Drain the pasta and corn together in a colander and pour them into a large bowl. Add the scallions, diced pepper, tomatoes, and shrimp, tossing to combine. Allow to cool slightly.

In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 1 teaspoon salt, and 1 teaspoon pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill, and salt and pepper to taste if needed. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Serve on a bed of lettuce or arugula.