This is one of my favorite quick meals—this lemon garlic shrimp pasta salad is light, refreshing, and packed with flavor. It’s the kind of dish that works perfectly for warm-weather lunches, potlucks, or as a side for grilled meats. The lemony garlic dressing brings everything together, making each bite tangy, herby, and a little bit savory.

It’s a no-fuss recipe that feels like something you’d order at a fancy cafe but can make in 30 minutes or less.

My goal with this recipe was to create something healthy, filling, and easy to throw together on a busy day. The shrimp cooks quickly with garlic and olive oil, giving it amazing flavor in minutes.

Paired with fresh vegetables, cooked pasta, and lemon dressing, it becomes a full meal that’s both nutritious and delicious. It also holds up well in the fridge, making it great for meal prep.

What is Lemon Garlic Shrimp Pasta Salad?

Lemon garlic shrimp pasta salad is a cold pasta dish featuring tender shrimp cooked with garlic, combined with pasta, fresh vegetables, and a lemony olive oil dressing. It’s light yet filling, tangy but not overpowering, and can be served as a main dish or a side. Perfect for summer meals or make-ahead lunches, it’s a refreshing twist on traditional pasta salad with the bonus of juicy, flavorful shrimp.

Ingredients

• 8 oz pasta (bowtie, rotini, or penne)
• 1 lb shrimp (peeled and deveined)
• 2 tbsp olive oil
• 2 garlic cloves (minced)
• Zest of 1 lemon
• Juice of 1 lemon
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp chili flakes (optional)
• 1 cup cherry tomatoes (halved)
• ½ cup cucumber (diced)
• ¼ cup red onion (finely chopped)
• ¼ cup feta or parmesan cheese (optional)
• 2 tbsp fresh parsley (chopped)

Kitchen Equipment Needed:

• Large pot for boiling pasta
• Strainer or colander
• Skillet for cooking shrimp
• Knife and cutting board
• Mixing bowls (1 large, 1 small)
• Whisk for the dressing
• Measuring cups and spoons

How to make Lemon Garlic Shrimp Pasta Salad

Cook the Pasta

Boil salted water and cook pasta until al dente, about 8–10 minutes. Drain and rinse under cold water. Set aside.

Cook the Shrimp

Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink. Remove from heat and let cool slightly.

Make the Dressing

Whisk together lemon juice, lemon zest, olive oil, salt, pepper, and chili flakes in a small bowl.

Assemble the Salad

In a large bowl, combine pasta, shrimp, cherry tomatoes, cucumber, red onion, and parsley. Pour dressing over and toss to coat evenly.

Chill & Serve

Add cheese if desired. Chill in the fridge for 20–30 minutes before serving.

Tips to Make This Perfect

• Use fresh or frozen shrimp – Just make sure they’re peeled and deveined before cooking.
• Don’t overcook the pasta – Keep it al dente so it holds up in the salad.
• Rinse the pasta in cold water – This stops the cooking and cools it down fast.
• Cook shrimp quickly – 2–3 minutes per side is usually enough.
• Use lemon zest AND juice – The zest gives a stronger lemon flavor without extra acidity.
• Add garlic to hot oil, not cold – This brings out the aroma without burning it.
• Let the salad chill – The flavors blend better after 20–30 minutes in the fridge.
• Balance your textures – Crisp cucumber, juicy tomatoes, tender pasta, and shrimp make a great combo.
• Don’t skip fresh herbs – Parsley or basil adds a pop of color and freshness.
• Taste and adjust seasoning – Add more lemon, salt, or chili flakes as needed.

How to Serve Lemon Garlic Shrimp Pasta Salad?

I like to serve this salad chilled, straight from the fridge. It’s perfect for warm days when you want something light but still satisfying. A wedge of lemon on the side adds a fresh touch just before eating.

If you’re serving it as a main dish, pair it with garlic bread or a simple green salad. It’s also great alongside grilled chicken or fish if you want to serve it as a side. For a picnic or potluck, just pack it in a cooler and go—it holds up well for hours.

For fancier occasions, you can plate the salad in bowls and top it with a few extra shrimp and a sprinkle of cheese or herbs. It looks and tastes like something from a restaurant, but it’s homemade and super easy to prepare.

How to Store Leftovers?

To store leftovers, place the pasta salad in an airtight container and refrigerate for up to 3 days. Stir it before serving, and if it seems dry, add a splash of olive oil or a little more lemon juice to refresh the flavor.

It’s not ideal for freezing since the texture of the pasta and shrimp may change, but it’s perfect for prepping ahead for lunches or quick dinners. Always keep it cold and eat within a few days for the best taste and safety.

FAQ

• Can I use frozen shrimp? Yes! Just thaw and pat dry before cooking.
• What kind of pasta works best? Short pasta like bowtie, penne, or rotini holds the dressing well.
• Is this salad served hot or cold? Cold or room temperature is best.
• Can I use pre-cooked shrimp? Yes, just warm them with garlic and olive oil briefly for flavor.
• Can I make it ahead of time? Absolutely—it tastes even better after a few hours in the fridge.
• What can I use instead of lemon? Lime works too, but the flavor will be slightly different.
• How do I make it dairy-free? Skip the cheese or use a dairy-free alternative.
• Is this recipe gluten-free? Use gluten-free pasta to make it gluten-free.
• Can I add more veggies? Yes! Try bell peppers, spinach, or avocado for variety.
• What’s a good protein substitute for shrimp? Grilled chicken or chickpeas are great options.

Conclusion

This lemon garlic shrimp pasta salad is the perfect mix of fresh, zesty, and satisfying. It’s quick to make, easy to customize, and works for so many occasions—from meal prep to potlucks. With juicy shrimp, flavorful dressing, and crisp veggies, it’s a salad that never gets boring.

Try it once, and you’ll want to make it again and again!