Cook the Shrimp:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the shrimp to the pan in a single layer and cook for about 2-3 minutes per side, until the shrimp are pink and opaque. Season with salt, pepper, and lemon zest.
Remove from the heat and set aside to cool.
Prepare the Salad:
In a large mixing bowl, combine the cooled pasta, cooked shrimp, cherry tomatoes, cucumber, red onion, and fresh basil.
Make the Dressing:
In a small bowl, whisk together the 1/4 cup olive oil, red wine vinegar, Dijon mustard, lemon juice, salt, and pepper. Adjust to taste.
Toss and Serve:
Pour the dressing over the pasta and shrimp mixture and toss gently to combine.
Garnish with feta cheese if desired, and serve chilled or at room temperature.
Enjoy your refreshing pasta with shrimp salad! Let me know if you’d like any adjustments or extra tips!
