Tender shrimp, briny capers, grated Parmesan, and garlicky buttermilk dressing make this chilled farfalle salad substantial enough for lunch or a summer gathering. The original notes described it as a carbonara salad, but this cold preparation uses a dairy-based dressing rather than uncooked eggs.

Prep: About 15 minutes | Cook: About 20 minutes | Chill: At least 1 hour | Total: About 1 hour 35 minutes | Servings: 6–8 | Difficulty: Easy (2 of 5) | Cost: Moderate (3 of 5) | Region: American-inspired

Ingredients

• 1 package (12–16 ounces) farfalle pasta
• 2 pounds medium shrimp, peeled and deveined
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons minced garlic
• 1 tablespoon Old Bay Seasoning, or to taste
• 1/3 cup drained capers
• 1/3 cup finely grated Parmesan cheese
• 1 cup prepared buttermilk dressing, plus additional dressing as needed
• Salt and freshly ground black pepper, to taste

Instructions

1. Cook the farfalle in well-salted water according to the package directions until al dente. Drain, rinse briefly under cool running water, and drain thoroughly. Transfer to a large shallow bowl and refrigerate while preparing the shrimp.
2. Pat the shrimp dry. Melt the butter with the olive oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant.
3. Add the shrimp and sprinkle with Old Bay Seasoning. Cook, turning occasionally, until opaque and firm, approximately 3–5 minutes depending on shrimp size. For a precise check, cook the shrimp to 145°F measured with a food thermometer.
4. Transfer the cooked shrimp to a shallow container and refrigerate promptly until cold. Do not mix hot shrimp into a dressed pasta salad intended to be chilled.
5. Combine the cooled pasta, chilled shrimp, capers, grated Parmesan, and 1 cup buttermilk dressing. Toss to coat evenly. Add a little more dressing if desired and adjust seasoning.
6. Cover and refrigerate for at least 1 hour before serving. Toss again just before serving; stir in a little extra dressing if the pasta has absorbed it.

Cook’s notes

• Use prepared buttermilk dressing made with pasteurized dairy ingredients and follow its refrigeration instructions.
• Because this is a chilled salad, the original uncooked egg mixture has been omitted. This is a shrimp-and-caper pasta salad rather than traditional hot carbonara.
• Keep refrigerated at 40°F or below. Do not leave at room temperature for more than 2 hours, or 1 hour in hot weather above 90°F. Refrigerated leftovers are best used within 3–4 days.
• Shrimp is shellfish, and the recipe also contains dairy and wheat.