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Lemon-Linguine Shrimp Salad

 Lemon-Linguine Shrimp Salad
This summery medley of spicy shrimp, fresh asparagus and pasta is subtly splashed with lemon. It adds a touch of elegance to any outdoor gathering or luncheon. If you make it ahead, add the basil just before serving. Serve with frosty glasses of iced tea. --Laureen Pittman, Riverside, California
8 ServingsPrep/Total Time: 30 min.


  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons minced fresh parsley
  • 1/2 to 1 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1 pound cooked small shrimp, peeled and deveined
  • 1 package (16 ounces) linguine
  • 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2/3 cup olive oil
  • 2/3 cup shredded Parmesan cheese
  • 1/2 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 1/3 cup minced fresh basil


  • In a large resealable plastic bag, combine the oil, vinegar, parsley,
  • cayenne, oregano and salt; add shrimp. Seal bag and turn to coat;
  • set aside.
  • Cook linguine according to package directions, adding asparagus
  • during the last 3 minutes; drain and rinse in cold water. In a large
  • bowl, combine the oil, Parmesan cheese, lemon juice and peel; add
  • linguine mixture and toss to coat.
  • Drain and discard marinade. Add shrimp to linguine; gently toss to

2 of 2

Lemon-Linguine Shrimp Salad (continued)

Directions (continued)

  • coat. Cover and refrigerate until serving. Sprinkle with basil.
  • Yield: 6 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.