Shrimp Pesto Pasta salad in a creamy pesto dressing is a delicious gourmet side dish with bites of shrimp and fresh crunchy veggies. Use robust cheese tortellini for a thrill in every bite. This is THE perfect seafood pesto pasta salad.
1package of cheese tortellinicooked and tender according to package
1red pepperchopped up
1/3cup shredded carrots
1cupFreshly sauteed shrimpcold
Dressing
1/4cupbasil pesto
2tbspshredded fresh Parmesan
1clovegarlic2 tsps minced if you do not want to use fresh
1/4cupwhole whipping cream
1tablespoonolive oil
1tablespoonwhite vinegar
1/2cupreal mayo
Instructions
Preparation: Cook tortellini pasta per package instructions, which are usually 8 minutes till tender and done. Drain and set aside.
Saute the shrimp, add to a bowl, and place in the fridge to cool.
Cut up vegetables into bite-sized pieces. In this case, I used carrots, olives, peas, and red onions, but feel free to add vegetables here as well. Suggestions in the article on good additives.
Make Dressing
Combine the following creamy pesto dressing ingredients - 1/4th cup basil pesto, 2 generous tablespoons shredded fresh Parmesan, 1 clove of garlic (2 tsps minced if you do not want to use fresh), 1/4th cup heavy whipping cream, 1 tablespoon of olive oil, 1 tablespoon white vinegar, and 1/2 cup real mayo.
Add homemade dressing, cooked pasta, cooked shrimp, and veggies into a mixing bowl and mix until everything is well covered.
Refrigerate salad for up to an hour to chill before serving.
Video
Notes
How to Saute Shrimp -
Ingredients: Shrimp (peeled and deveined), 2 tbsp Olive oil, and salt and pepper
If not already done, peel and devein the shrimp. Pat them dry with paper towels to remove excess moisture.
Season shrimp with salt and pepper to taste in a bowl.
Place a large skillet over medium-high heat. Add olive oil.
Add the seasoned shrimp to the skillet. Cook for 1-2 minutes per side (simply use tongs to switch sides) or until they turn pink and opaque. Large shrimp may need a little extra time.
Notes:
Be careful not to overcook the shrimp, as they can become rubbery. As soon as they turn pink and curl slightly, they're ready.