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Grilled Shrimp Caesar Pasta Salad

Grilled Shrimp Caesar Pasta Salad

Grilled Shrimp Caesar Pasta Salad is the ultimate weeknight meal solution, combining the classic flavors of Caesar salad with the heartiness of pasta and juicy grilled shrimp for a quick, satisfying, and undeniably delicious dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

Shrimp Marinade
  • 1 pound large shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder for shrimp
Pasta
  • 12 ounces dried pasta such as fettuccine, penne, or rotini
Caesar Dressing
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 clove garlic minced
  • 1 teaspoon Worcestershire sauce
  • to taste salt for dressing
  • to taste black pepper for dressing
Salad Components
  • 6 cups chopped romaine lettuce
  • 1/2 cup grated Parmesan cheese plus more for garnish
  • 1/2 cup croutons for garnish
  • 1 tablespoon olive oil remaining for grilling

Equipment

  • Grill pan or outdoor grill
  • Large pot
  • Medium Bowl
  • Large mixing bowl
  • Skillet (for reheating)

Method
 

  1. In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil, salt, pepper, lemon juice, and garlic powder. Ensure the shrimp are evenly coated. Set aside to marinate while you prepare the pasta and dressing.
    1 pound large shrimp, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon lemon juice, 1/2 teaspoon garlic powder
  2. Bring a large pot of salted water to a rolling boil. Add the dried pasta and cook according to package directions until al dente. Drain the pasta and rinse briefly with cold water to stop the cooking process and prevent it from clumping. Transfer the drained pasta to a large mixing bowl.
    12 ounces dried pasta
  3. In a separate medium bowl, whisk together the mayonnaise, 1/4 cup grated Parmesan cheese, lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce. Season with salt and black pepper to your liking. Taste and adjust seasonings as needed.
    1/2 cup mayonnaise, 1/4 cup grated Parmesan cheese, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 clove garlic, 1 teaspoon Worcestershire sauce, to taste salt, to taste black pepper
  4. Heat the remaining 1 tablespoon of olive oil in a grill pan or on an outdoor grill over medium-high heat. Once hot, add the marinated shrimp in a single layer, being careful not to overcrowd the pan. Grill for 2–3 minutes per side, or until the shrimp are pink, opaque, and cooked through. Avoid overcooking, as this can make the shrimp tough.
    1 tablespoon olive oil
  5. Add the chopped romaine lettuce to the bowl with the cooked pasta. Pour about half of the prepared Caesar dressing over the pasta and lettuce. Toss gently to coat everything evenly.
    6 cups chopped romaine lettuce
  6. Add the grilled shrimp to the pasta and lettuce mixture. Add the remaining grated Parmesan cheese. Toss again to distribute the shrimp and cheese throughout the salad. If the salad seems a little dry, add more dressing as needed until it reaches your desired creaminess.
    1 pound large shrimp, 1/2 cup grated Parmesan cheese
  7. Serve the Grilled Shrimp Caesar Pasta Salad immediately, garnished with croutons and extra Parmesan cheese for an extra touch of flavor and texture.
    1/2 cup croutons, 1/2 cup grated Parmesan cheese

Notes

Leftover salad can be stored in an airtight container in the refrigerator for 2-3 days. Store components separately for best texture. Best enjoyed cold; gently reheat pasta and shrimp if desired, avoiding microwave.