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This creamy shrimp and corn pasta salad is a chilled summer dish that blends fresh seafood with sweet corn and a tangy paprika dressing. It is simple to prepare and perfect for lunch gatherings or a light dinner that still feels indulgent and comforting.
I made this for a lake picnic and we ate every last bite before we even unpacked the drinks
Ingredients
- Fusilli pasta: adds structure and holds onto the creamy dressing
- Peeled shrimp: cooks quickly and gives a satisfying bite
- Canned corn: brings natural sweetness and convenience
- Crème fraîche: creates the creamy base with a subtle tang
- Mayonnaise: enhances richness and helps everything bind
- Paprika: adds warm smoky depth
- Garlic powder: boosts the savoriness without overpowering
- Mild chili powder: brings a soft heat that does not overwhelm
- Olive oil: ensures even shrimp cooking and adds richness
- Lemon juice: brightens everything with acidity
- Chopped cilantro: offers fresh green flavor
- Salt and pepper: balance and round out the dish
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of water to a boil and season it generously with salt Cook fusilli pasta for about eight to ten minutes until al dente Drain and rinse the pasta with cold water to stop cooking then set aside
- Sauté the Shrimp:
- Heat olive oil in a skillet over medium heat until shimmering Add shrimp and season with garlic powder paprika chili powder salt and pepper Cook for three to four minutes stirring occasionally until shrimp are opaque and pink Squeeze lemon juice over the shrimp stir gently and remove from heat to cool slightly
- Mix the Salad:
- In a large mixing bowl combine crème fraîche and mayonnaise until smooth Add corn drained pasta and sautéed shrimp to the bowl Sprinkle in chopped cilantro and toss gently until everything is evenly coated Taste and adjust salt and pepper as needed
- Serve It Up:
- Serve immediately or chill in the refrigerator for thirty minutes for deeper flavor Garnish with extra cilantro for a bright fresh finish
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I love how the paprika mixes with the lemon in the shrimp that combination reminds me of a summer cookout we had every year at my grandparents place near the coast
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to two days Stir gently before serving to refresh the texture if chilled for long Do not freeze as the creamy dressing will separate
Ingredient Substitutions
Use sour cream instead of crème fraîche if needed Swap fresh cooked corn for canned if it is in season Greek yogurt can be used in place of mayonnaise for a lighter twist
Serving Suggestions
Serve with crusty bread or garlic toast to make it more filling Pair with a crisp green salad for freshness Ideal alongside white wine or unsweetened iced tea for a balanced plate
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Cultural Context
Pasta salads became popular in American picnic culture for their portability and versatility This version is influenced by Mediterranean and coastal flavors thanks to the lemon shrimp and paprika
Recipe FAQs
- → Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before cooking. They'll work perfectly in this chilled pasta dish.
- → Is there a substitute for crème fraîche?
You can use sour cream or Greek yogurt for a similar tangy creaminess.
- → How long does it keep in the fridge?
Store in an airtight container for up to 48 hours. Stir gently before serving.
- → Can I make it spicier?
Absolutely! Add more chili powder or a pinch of cayenne for extra heat.
- → What pasta shapes work best?
Fusilli holds the dressing well, but you can also use rotini, penne, or farfalle.
- → Do I have to chill it before serving?
No, but chilling it for 30 minutes enhances the flavor and texture.