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Summer Shrimp & Pancetta Pasta Salad Recipe

This Summer Shrimp & Pancetta Pasta Salad is a fresh and flavorful celebration of summer ingredients. The creamy pesto dressing ties together sweet corn, bell peppers, arugula, herbs, crispy pancetta, and seasoned shrimp for a perfect light, summery meal or side dish.
Course Pasta
Cuisine American
Keyword pasta salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Author Karen Gibson

Ingredients

For the creamy pesto dressing:

  • 1/4 cup prepared basil pesto (either homemade or store-bought)
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon red wine vinegar
  • heavy cream or half-and-half or buttermilk

For the salad:

  • 4 ounces pancetta , chopped into small cubes
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon powdered garlic
  • 1/2 teaspoon powdered onion
  • 1/4 teaspoon salt
  • 10 ounces raw shrimp peeled and deveined (thawed if frozen)
  • 8 ounces orecchiette pasta (or bowtie or wheels pasta)
  • 1 small red bell pepper chopped
  • 1 cup corn kernels (fresh or thawed from frozen)
  • 1 cup baby arugula torn or roughly chopped
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh basil
  • salt and pepper
  • chopped pistachios (optional)

Instructions

For the creamy pesto dressing:

  • Whisk together the pesto, mayo, and vinegar in bowl by hand. Add a short drizzle of heavy cream — maybe a teaspoon — and whisk it in until completely combined. Test the thickness by dipping and then lifting the whisk from the dressing and watching the dressing run off of it. After first, it will be so thick that it sticks to the whisk. Add a little more cream, and test again. When the dressing is at a pourable consistency, set aside, and start on the salad. Or make ahead and refrigerate.
    1/4 cup prepared basil pesto, 3 tablespoons mayonnaise, 1/2 teaspoon red wine vinegar, heavy cream or half-and-half or buttermilk

For the salad:

  • In a medium pot with plenty of salted water, cook the pasta according to package directions (usually 9-11 minutes). Drain into a colander and rinse thoroughly with cold water. You can leave the pasta to drain in the colander while it finishes cooling to room temperature.
    8 ounces orecchiette pasta
  • Meanwhile, heat a large skillet over medium, with a drizzle of extra virgin olive oil. When the oil shimmers, it's hot enough - add the pancetta and cook for 5 minutes or so, until the edges start to crisp and the fat is rendered as liquid into the pan. Transfer the pancetta to a paper towel-lined plate to drain and cool completely. Leave the liquid fat in the pan.
    4 ounces pancetta
  • Don't forget to check the pasta! I prefer mine slightly softer than al dente, so usually go with the upper limit recommended on the packaging.
  • ln a small bowl, mix together the smoked paprika, garlic, onion, and salt. Generously season both sides of the shrimp.
    1/2 teaspoon smoked paprika, 1/2 teaspoon powdered garlic, 1/2 teaspoon powdered onion, 1/4 teaspoon salt
  • Add the shrimp to the hot skillet and cook for 3 minutes. Flip each shrimp and cook for 3 more minutes. All of the shrimp should be plump, pinkish, and opaque. Transfer to a plate to cool completely.
    10 ounces raw shrimp

Assemble:

  • Transfer the cooled pasta to a large mixing bowl and season thoroughly withh salt and pepper. Add the bell peppers, corn, arugula, and fresh herbs. Pour in about a third of the dressing and toss well.
    1 small red bell pepper, 1 cup corn kernels, 1 cup baby arugula, 1 tablespoon chopped fresh cilantro, 1 tablespoon chopped fresh basil, salt and pepper
  • Add the cooled pancetta and shrimp and carefully mix in with the pasta salad. Top with the pistachios, if using. At this point, you can add the rest of the dressing to the pasta salad (recommended if you're making ahead an hour or two ahead and refrigerating), or serve it on the side for the fam to add their own.
    chopped pistachios