Shrimp-Corn Pennette Pasta Salad

Vermilion Bay Sweet shrimp Description:
A chilled shrimp pasta salad, made with Vermilion Bay Sweet white shrimp, that is healthy as well as delicious.

Chef: BestLife Iberia Chef Patrick Mould


1 cup water
1 tsp Cajun spice blend
1 lb. Vermilion Bay Sweet® Shrimp (peeled)
½ lb. Pennette pasta, cooked
1 cup fresh corn, cooked
3 Tbsp wine vinegar
2 Tbsp Dijon mustard
1 Tbsp garlic
3 Tbsp minced fresh basil
1 Tbsp minced fresh thyme
1 Tbsp minced parsley
1 Tbsp minced green onions
2 tsp hot sauce
½ tsp black pepper
½ tsp salt
¾ cup extra virgin olive oil
Assorted Greens


  1. Bring 1 cup of water and Cajun spice blend to a boil in small pot. 
  2. Add shrimp and cook until done. Drain and chill.
  3. Combine cooked shrimp, pasta, and corn in a medium bowl and set aside.
  4. Except of olive oil and assorted greens in small bowl whisk together all remaining ingredients until completely blended.
  5. Slowly whisk in olive oil until all has been used.
  6. Pour olive oil dressing over pasta and toss together and allow pasta to chill in refrigerator.
  7. Serve pasta over bed of greens.

Yields 4 entrée salads

NUTRITIONAL INFO: (per serving, as stated in recipe)
Nutritional analysis provided by: IBERIA MEDICAL CENTER
Calories: 394 • Protein: 18g • Fat: 6.5g • Salt: 586 mg • Carbohydrates: 19 g

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