Summer Scampi Pasta Salad

Summer Scampi Pasta Salad

Joined the University Chapter of the WVU Alumni Association for a Virtual Cooking event on May 20. I demoed live how to make my summer scampi pasta salad and gave lots of cooking tips and tricks along the way. Read about the experience here.

I love this recipes because it screams summer! Its bright and zesty, only uses a few ingredients, and can be whipped up in no time. Its also very versatile. Don’t like shrimp? No problem! You can substitute any protein into this dish, and I’ve detailed how to sub in chicken in the notes below. Likewise, you can add in your favorite combination of vegetables and cheese based on what you have in your fridge and pantry.

If you made this dish at home, be sure to share your pictures with me on Facebook or Instagram!

Summer Scampi Pasta Salad

Course Main Course, Side Dish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people
Author Brittany Furbee


  • 1 box tri-color rotini pasta
  • 1 lb large shrimp peeled and deveined*
  • 2 tablespoons canola oil
  • 1 bag frozen corn thawed
  • 1-7.5 oz bottle McCormick Scampi Seafood Sauce*
  • 2 lemons juiced and zested
  • 2 cups basil chopped and divided
  • 1 cup grated Parmesan cheese
  • 1 small red onion diced
  • 1 cup cherry tomatoes diced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


  1. Cook the pasta to al dente or firm, according to package instructions. Once cooked, rinse under cold water and drain. Add to a large bowl and set aside.
  2. Pat the shrimp dry with a paper towel.
  3. Add canola oil to large skillet over medium high heat. Once the oil is hot, about 3 minutes, add half of the shrimp to the pan. Be careful not to overcrowd the pan, as this will cause the shrimp to steam rather than brown.
  4. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs. Remove to a plate and set aside.
  5. Add the thawed corn to the same skillet. Cook for 3-5 minutes, stirring occasionally, until browned. Set corn aside with the shrimp.
  6. In a blender, add McCormick Scampi Seafood Sauce, lemon juice, and half of the chopped basil. Blend for 30 seconds.
  7. Pour sauce over the pasta and stir in the shrimp, corn, Parmesan cheese, red onions, cherry tomatoes, lemon zest and the remaining basil.

  8. Season with salt and pepper.
  9. Allow pasta salad to refrigerate for at least 30 minutes before enjoying.

Recipe Notes

Equipment Needed: 


  • 1 Medium pot
  • Pasta Strainer or Colander
  • 1 Large mixing bowl
  • 1 Large skillet – cast iron or non-stick
  • Tongs, Zester
  • Blender

Pre-Event Preparations:


The following preparations can be made prior to the virtual cooking event on May 20, to ensure that we are all working at the same pace. If your knife skills are quick, feel free to prepare your chopped ingredients during the live stream.

  • Make sure that your shrimp is thawed, peeled, and deveined. If using chicken (see notes), make sure it is thawed.
  • Thaw your frozen corn in the fridge the night before, or in the microwave the day of the event by following package instructions.
  • Juice and zest the lemons.
  • Chop the basil, red onions, and cherry tomatoes into small uniform pieces.

Additional Notes: 

McCormick Scampi Seafood Sauce can be found in the seafood department or spice isle at Walmart and most major grocery retailers.


*Shrimp can be substituted for 1 pound of boneless skinless chicken breasts by following the instructions below:

  1. To prepare, thoroughly dry the chicken on all sides with paper towels. Season with the salt and pepper to taste.
  2. Heat two tablespoons of oil in a large skillet, over medium high heat. Carefully add the chicken to the pan and cook for 5-7, until its golden brown and does not stick to pan.
  3. Flip the chicken over and cook for another 5-7 minutes. Chicken should be cooked to an internal temperature of 165 degrees.
  4. Remove the chicken to a plate or cutting board. Let rest for 3 minutes before slicing into small pieces.

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