Lemon Garlic Shrimp and Asparagus Pasta Salad

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Dive into a culinary masterpiece with our Lemon Garlic Shrimp and Asparagus Pasta Salad an exquisite marriage of succulent shrimp, tender asparagus, and al dente fusilli pasta enveloped in a symphony of zesty flavors. This vibrant salad is a testament to the harmonious fusion of fresh ingredients and a tangy, aromatic Lemon Garlic Dressing.

The star of this dish is the perfectly cooked shrimp, boasting a delicate flavor enhanced by the infusion of garlic and lemon. Accompanying the shrimp is the tender-crisp asparagus, adding a delightful crunch and earthy note to each bite. Complemented by the cherry tomatoes, thinly sliced red onion, and the creamy tang of crumbled feta, this salad is a melody of textures and tastes.

Tossed in a tantalizing Lemon Garlic Dressing crafted from extra virgin olive oil, fresh lemon juice, minced garlic, and a hint of Dijon mustard this salad awakens the senses with every forkful. Whether as a refreshing lunch or a dazzling side, our Lemon Garlic Shrimp and Asparagus Pasta Salad promises a delightful burst of flavors, inviting you to savor the freshness and sophistication of this seafood-infused culinary adventure.

“Give careful consideration to your pasta selection. Opt for shapes like elbows, shells, or orecchiette, as they seamlessly blend with other ingredients. Ruffled options such as campanelle, cascatelli, and the delightful radiatorre provide texture, trapping sauces and dressings for an enjoyable dining experience. Remember to generously salt the pasta water for enhanced flavor, particularly crucial for cold dishes. When cooking the pasta, go slightly beyond al dente, ensuring it retains a firm texture once cooled. Overcooked pasta can turn tough in the fridge, so strike the right balance for a perfect pasta salad every time. the joy of savoring delicious moments. Let’s embark on a pasta salad adventure together!”

“Dress while the pasta is warm. Avoid the temptation to cool your freshly cooked pasta with cold water. Instead, give it a brief rinse and promptly dress it after draining while it retains warmth. This enables the pasta to absorb the sauce, achieving a luscious silkiness enhanced by the oil. Take a cue from Ina Garten, who employs a similar technique for grain salads.” But the dressing isn’t over! Save some dressing for serving, ensuring a final toss for the pasta salad when it emerges from the fridge. This extra step guarantees a burst of fresh flavor in every bite.”

“Prioritize oil over vinegar. While a sharply acidic vinaigrette suits leafy greens, exercise restraint with acidic components, particularly vinegar, in pasta salads. Over time, the vinegar can develop an undesirable metallic aftertaste. Elevate the dish by increasing the amount of high-quality oil and incorporating flavor enhancers like whole grain mustard, anchovies, or pesto for a tasteful and balanced result.”

Ingredients

2 cups fusilli pasta, cooked and cooled
1 lb shrimp, peeled and deveined
1 bunch asparagus, trimmed and blanched
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup feta cheese, crumbled
Fresh parsley, chopped (for garnish)

For the Lemon Garlic Dressing

1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon Dijon mustard
Salt and black pepper to taste

Instructions

Cook Pasta: Cook fusilli pasta according to package instructions. Drain and let it cool.
Cook Shrimp: Season shrimp with salt and pepper. Cook until opaque and fully cooked.
Blanch Asparagus: Boil or steam asparagus until tender-crisp. Plunge into ice water to stop cooking.
Assemble Salad: In a large bowl, combine the cooled fusilli pasta, cooked shrimp, blanched asparagus, cherry tomatoes, thinly sliced red onion, and crumbled feta cheese.
Prepare Lemon Garlic Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, Dijon mustard, salt, and black pepper to create the dressing.
Dress the Salad: Pour the lemon garlic dressing over the salad and toss gently until all ingredients are well coated.
Chill and Garnish: Cover the bowl and refrigerate the pasta salad for at least 30 minutes to let the flavors meld. Before serving, garnish with freshly chopped parsley.
Serve and Enjoy: Delight in the Lemon Garlic Shrimp and Asparagus Pasta Salad—a refreshing and flavorful blend of seafood, veggies, and zesty dressing. Perfect for a light and satisfying meal.