This summer shrimp pasta salad is a lighter spin on the Southern shrimp pasta salad that I remember making frequent appearances at our church potlucks and family reunions growing up. Like the original recipe, it has a creamy dressing, baby salad shrimp, and is super duper easy to make.
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Shrimp pasta salad is one of those magical potluck dishes that tastes better an hour or two after you’ve prepared it. While you cannot freeze shrimp pasta salad (the whole ordeal will turn to mush), it does refrigerate well for several days.
Heat oil in a large pan and saute shrimp without moving, until the edges start to turn opaque and bottom starts to brown. Flip and saute until cooked through. Set aside and cover to keep warm. Save pan! Saute aromatics. Add another tablespoon of oil to the same pan and add garlic and shallots. Saute until browned. Make low carb shrimp scampi sauce.