Shrimp Pasta Salad with Zucchini and Lemon is a light, flavorful, and refreshing Italian summer recipe. When the weather is hot, we crave something fresh, but without giving up on taste.
Pasta salad is a classic in Italian cuisine during the warmer months, and this version captures all the bright flavors of summer and the sea.
You can use fresh shrimp for a more intense flavor, but frozen shrimp work well too. Add tender zucchini and a fragrant organic lemon - both the juice and zest - for a burst of citrusy freshness.
This recipe is simple and quick to prepare. While the pasta and zucchini cook, you can make the dressing with lemon juice, extra virgin olive oil, and fresh basil.
Let all ingredients cool before combining them, so the pasta salad stays fresh and perfect for serving cold.
I used fresh shrimp, cooked briefly with the zucchini. If you're using pre-cooked or peeled shrimp, you can skip this step.
I chose durum wheat shell pasta. It holds its shape, doesn’t overcook, and perfectly captures the dressing. Feel free to use any short pasta suitable for cold salads.
Try this cold shrimp pasta salad with zucchini and lemon! You’ll love its fresh taste and simplicity.
Ingredients
Prep Time: 10 Min | Cook Time: 10 Min | Servings: 4
- 300 g (~10 oz) shrimp, net weight
- 350 g (~12 oz) medium shell pasta
- 3 medium zucchini
- 80 ml (~6 tablespoons) extra virgin olive oil
- 1 organic lemon (juice and zest)
- 1 clove of garlic
- 10-12 fresh basil leaves
- Salt, to taste
- Black pepper, to taste
Instructions
BEFORE YOU START: If using fresh shrimp, clean them by removing the head, shell, and vein. Set them aside. If using frozen shrimp, make sure to thaw them ahead of time.
STEP 1) - Wash the zucchini and trim off the ends. Slice them into thin rounds or half-moons.
In a large skillet, heat 2 to 3 tablespoons of extra virgin olive oil with a peeled garlic clove. After about a minute, add the zucchini slices. Cook over medium heat for around 10 minutes, stirring occasionally, until tender but not mushy.
STEP 2) - Bring a large pot of salted water to a boil. Add the shell pasta and stir well. Cook until al dente according to package instructions.
While the pasta and zucchini are cooking, make the dressing.
In a bowl, combine about 50 ml (roughly 3 tablespoons) of extra virgin olive oil with the juice of one lemon.
STEP 3) - Season with salt and pepper to taste. Add a handful of fresh basil leaves, torn by hand. Whisk everything together with a fork until well combined. Set aside.
STEP 4) - Once the zucchini are cooked but still slightly firm, add the raw shrimp to the pan. Season lightly with salt and cook for 3–4 minutes, until the shrimp turn pink and opaque. Turn off the heat and let everything cool.
Note: If using pre-cooked shrimp, simply add them to the zucchini after turning off the heat.
Drain the pasta and let it cool slightly. Transfer it to a large mixing bowl and drizzle with a bit of olive oil to prevent sticking.
STEP 5) - Once the shrimp and zucchini mixture has cooled, add it to the pasta and toss gently.
Pour the lemon and basil dressing over the pasta salad and mix well.
Finish with a bit of freshly grated lemon zest and garnish with extra basil leaves before serving.
YOU MUST ALSO TRY:
- Caprese Pasta Salad
- Tuna Pasta Salad with Green Beans
- Pasta alla Crudaiola (Pasta Salad)
- Easy Sicilian Couscous Recipe with Mussels and Clams
Storage
You can store the shrimp pasta salad in the refrigerator for up to 2 days. Place it in an airtight container to keep the flavors fresh and prevent it from drying out.
Can I Make It Ahead?
Yes, this shrimp pasta salad with zucchini is perfect for making ahead. Prepare it up to a day in advance and store it in an airtight container in the refrigerator.
Before serving, give it a quick stir and add a drizzle of extra virgin olive oil if needed to refresh the flavor and texture.
Tips
CHOOSE THE RIGHT PASTA: Short pasta shapes like shells, farfalle, fusilli, penne, or orecchiette are ideal for pasta salad. Avoid long pasta, which tends to stick together. Use high-quality durum wheat semolina pasta, preferably bronze-cut for better texture. Avoid fresh egg pasta, which is too delicate for this kind of recipe.
COOK IT AL DENTE: Cook the pasta about 2 minutes less than the package directions for a firm, al dente bite. Don’t overcook or undercook it—texture is key for a great pasta salad.
COOL IT PROPERLY: Let the pasta cool at room temperature. Drizzle it with a little olive oil to prevent sticking. Avoid rinsing it under cold water, as that removes the natural starch that helps the dressing cling. If you're short on time, you can rinse it quickly, but be sure to drain it well and salt the cooking water slightly more than usual.
SERVE AT ROOM TEMPERATURE: For the best flavor, let the pasta salad sit for a few minutes before serving. Avoid serving it straight from the fridge, as the cold dulls the taste and aroma.
Variations
Cold pasta with shrimp and zucchini is the perfect dish for a refreshing lunch by the sea, a quick office meal, or a light summer dinner when you still crave a good plate of pasta. It's a great option to enjoy even on the hottest days.
This cold pasta recipe is incredibly versatile and can be customized in many colorful and flavorful ways.
In this version with shrimp, zucchini, basil, and lemon, you'll get a fresh and vibrant combination with a touch of originality.
You can easily swap the zucchini for other vegetables like peas or asparagus tips.
For a more creative twist, try adding mozzarella and chopped pistachios along with the shrimp.
You can also replace basil with fresh mint for a different aroma, or turn it into a richer seafood salad by adding boiled octopus, mussels, or clams.
Pasta salad is a dish that invites creativity, feel free to mix and match ingredients based on your taste and imagination!
FAQ
Yes, frozen shrimp work just fine. Just make sure to thaw them completely before cooking or adding them to the salad.
Absolutely! You can prepare it up to a day in advance. Store it in an airtight container in the fridge, and stir in a little extra virgin olive oil before serving to refresh the texture and flavor.
Yes, short pasta shapes like fusilli, penne, farfalle, or rotini work well. Choose one that holds its shape and texture when served cold.
You can swap zucchini with other summer vegetables like peas, asparagus tips, or cherry tomatoes.
It will keep well in the refrigerator for up to 2 days if stored properly in an airtight container.
Recipe Card
Shrimp Pasta Salad with Zucchini and Lemon
Ingredients
- 300 g shrimp - ~10 oz, net weight
- 350 g medium shell pasta - ~12 oz
- 3 medium zucchini
- 80 ml extra virgin olive oil - ~6 tablespoons
- 1 organic lemon - juice and zest
- 1 garlic clove
- 10-12 fresh basil leaves
- salt - to taste
- black pepper - to taste
Instructions
- Wash the zucchini and trim off the ends. Slice them into thin rounds or half-moons.
- In a large skillet, heat 2 to 3 tablespoons of extra virgin olive oil with a peeled garlic clove. After about a minute, add the zucchini slices. Cook over medium heat for around 10 minutes, stirring occasionally, until tender but not mushy.
- Bring a large pot of salted water to a boil. Add the shell pasta and stir well. Cook until al dente according to package instructions.
- While the pasta and zucchini are cooking, make the dressing.
- In a bowl, combine about 50 ml (roughly 3 tablespoons) of extra virgin olive oil with the juice of one lemon.
- Season with salt and pepper to taste. Add a handful of fresh basil leaves, torn by hand. Whisk everything together with a fork until well combined. Set aside.
- Once the zucchini are cooked but still slightly firm, add the raw shrimp to the pan. Season lightly with salt and cook for 3–4 minutes, until the shrimp turn pink and opaque. Turn off the heat and let everything cool.Note: If using pre-cooked shrimp, simply add them to the zucchini after turning off the heat.
- Drain the pasta and let it cool slightly. Transfer it to a large mixing bowl and drizzle with a bit of olive oil to prevent sticking.
- Once the shrimp and zucchini mixture has cooled, add it to the pasta and toss gently.
- Pour the lemon and basil dressing over the pasta salad and mix well.
- Finish with a bit of freshly grated lemon zest and garnish with extra basil leaves before serving.
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