Grilled Shrimp Caesar Pasta Salad

• 12 oz pasta (rotini or farfalle)
• 1 lb large shrimp, peeled and deveined
• 4 cups romaine lettuce, chopped
• 1/2 cup Caesar dressing
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• Juice of 1 lemon
• Crostini or garlic bread for serving

Steps

1. 1 Cook pasta according to package instructions; drain and set aside.
2. 2 In a small bowl, toss shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper.
3. 3 Preheat grill to medium-high heat; grill shrimp for 1-2 minutes per side until pink and opaque.
4. 4 In a large bowl, combine cooked pasta, romaine lettuce, and Caesar dressing. Toss to coat.
5. 5 Add grilled shrimp, Parmesan cheese, and parsley to the pasta mixture; gently toss.
6. 6 Squeeze lemon juice over the top before serving.

Equipment

• Grill or grill pan
• Large mixing bowl
• Tongs

Variations

• Add grilled chicken for a heartier option.
• Toss in cherry tomatoes or artichoke hearts for extra veggies.

Substitutions

• Use penne or fusilli pasta if you don't have rotini or farfalle.
• Substitute arugula for romaine for a peppery kick.

Pairings

• Serve with a light arugula salad.
• Pair with a refreshing cucumber and tomato salad.

Nutrition

Tips

• For extra flavor, marinate the shrimp for 30 minutes before grilling.
• If you're short on time, sauté the shrimp in a skillet instead of grilling.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat gently if desired.

Freezing: Not recommended for freezing due to the texture of the shrimp and pasta.

Serving Suggestions

• Serve with warm crusty bread or garlic bread on the side.
• A crisp white wine like Pinot Grigio pairs beautifully with this dish.

FAQ