Air Fryer Shrimp, Zucchini and Lemon Garlic Pasta Salad

Name: Air Fryer Shrimp, Zucchini and Lemon Garlic Pasta Salad
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 10 oz (280 g) penne pasta; 1 lb (450 g) large shrimp, peeled, deveined, patted dry; 2 whole (420 g) medium zucchini, cut into ½-inch (1.3 cm) thick half-moons; 3 tbsp (45 ml) extra virgin olive oil, divided; 6 cloves (30 g) garlic, minced; 2 whole (200 g) lemon, zest and juice; to taste kosher salt; to taste black pepper, freshly ground; ¼ tsp (½ g) red pepper flakes (optional); ½ cup (50 g) Parmesan cheese, finely grated; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; ¼ cup (10 g) fresh basil, torn or thinly sliced

From the MyKitchenBank Kitchen

A bright, fresh pasta salad featuring tender air-fried shrimp and roasted zucchini tossed with a vibrant lemon garlic dressing. The shrimp cooks quickly in the air fryer while zucchini develops a golden exterior, then everything combines with penne and fresh herbs for an easy Mediterranean meal that's equally good warm or chilled.

Prep: 15 min
Cook: 18 min
Wait: 5 min
Total: 38 min
Makes: 4 servings (about 2 cups per person)

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Steps

Before you start

Preheat air fryer to 400°F (200°C) for 3 minutes
Bring a large pot of salted water to a boil for pasta
Pat shrimp dry with paper towels to promote browning

1
Cook pasta
- In a large pot of boiling salted water, cook penne according to package directions, usually 9–11 minutes, until al dente.
- Drain in a colander, rinse briefly with cool water to stop carryover cooking, and set aside.
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Ready when: Pasta is tender but still has a slight bite
Tip: Rinsing the pasta stops it from softening further and makes it easier to toss into the salad without clumping.
2
Season and air-fry shrimpOven 400°F / 205°C
- Toss the patted-dry shrimp in a medium bowl with 1 tablespoon (15 ml) olive oil, ¼ teaspoon salt, and a pinch of black pepper.
- Spread in a single layer in the air fryer basket (do not overcrowd; work in batches if needed).
- Air fry at 400°F (200°C) for 5–6 minutes, shaking the basket halfway through, until shrimp are opaque and lightly golden.
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Ready when: Shrimp are opaque throughout, slightly curled, and the largest piece registers 145°F (63°C) at the thickest part
Tip: Do not crowd the air fryer basket; shrimp cook by circulating hot air, and overlapping prevents even browning.
3
Air-fry zucchiniOven 400°F / 205°C
- In another bowl, toss the zucchini half-moons with 1 tablespoon (15 ml) olive oil, ¼ teaspoon salt, and a grinding of black pepper.
- Spread in a single layer in the air fryer basket.
- Air fry at 400°F (200°C) for 6–7 minutes, shaking the basket halfway through, until golden at the edges and just tender.
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Ready when: Zucchini has golden-brown edges and yields slightly when pierced with a fork
Tip: Cut zucchini to uniform thickness so it cooks evenly; thinner pieces will brown and cook faster than thick ones.
4
Make lemon garlic dressing
- While the vegetables cook, whisk together the remaining 1 tablespoon (15 ml) olive oil, the juice and zest from both lemons, minced garlic, ¼ teaspoon salt, ⅛ teaspoon black pepper, and red pepper flakes (if using) in a small bowl.
- Taste and adjust seasoning.
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Ready when: Dressing is emulsified and fragrant
Tip: Whisk the dressing just before assembling so the lemon juice doesn't begin to cook the garlic or turn the herbs bitter.
5
Assemble the salad
- Transfer the cooked pasta to a large mixing bowl.
- Add the cooked shrimp and zucchini, then pour the lemon garlic dressing over the top.
- Toss gently to coat all ingredients evenly.
- Let sit for 2–3 minutes so the flavors meld and the pasta absorbs some of the dressing.
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Ready when: All components are evenly coated with dressing and flavors are beginning to marry
Tip: Toss gently so the shrimp and zucchini don't break apart; they are delicate after cooking.
6
Finish and serve
- Gently fold in the fresh parsley and basil, then divide among four serving bowls or plates.
- Top each portion with 2 tablespoons (20 g) grated Parmesan cheese.
- Serve immediately while warm, or refrigerate for up to 2 hours and serve chilled.
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Ready when: Salad is garnished and ready to serve
Tip: Add the herbs at the very end so they stay vibrant green and aromatic rather than wilting into the warm salad.

Good to know

Tips

The air fryer makes quick work of both proteins and vegetables, keeping the kitchen cool. If you don't have an air fryer, roast the shrimp and zucchini on a baking sheet at 425°F (220°C) for 10–12 minutes, stirring halfway through.
Fresh lemon juice is essential; bottled juice will make the dressing taste flat and acidic rather than bright and floral.
This salad is naturally flexible—add diced bell peppers, cherry tomatoes halved, or blanched green beans for extra vegetables, or swap in mozzarella or feta for Parmesan.
The recipe tastes delicious both warm (fresh from the air fryer) and chilled (after 1–2 hours in the fridge), making it ideal for meal prep or entertaining.

Make ahead

You can cook the pasta and vegetables up to 2 hours ahead and refrigerate them separately. Make the lemon garlic dressing up to 4 hours ahead and store it in a sealed container at room temperature. Toss everything together just before serving so the herbs stay fresh and vibrant.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best eaten cold or at room temperature. Do not freeze. To refresh, gently toss with an additional squeeze of fresh lemon juice and a drizzle of olive oil before serving.

Substitutions

large shrimp → Firm white fish (halibut, sea bass) cut into 1-inch (2.5 cm) cubes. Air fry at 400°F (200°C) for 4–5 minutes, shaking halfway through, until opaque and flaking easily.
medium zucchini → Yellow summer squash or a mix of zucchini and summer squash. Cut and cook the same way; they have very similar texture and cooking times.
fresh basil → Fresh oregano or a mix of basil and mint. Use the same amount; oregano will make the salad taste more Mediterranean and herbaceous.
Parmesan cheese → Pecorino Romano or ricotta salata. Pecorino is sharper and saltier; use about ¼ cup (25 g). Ricotta salata gives a creamier texture.