u003cstrongu003eWhat kind of pasta is best for shrimp pasta salad?u003c/strongu003e

Medium shapes with texture work best, like rotini, medium shells, farfalle (bow ties), or penne. They hold the dressing and small ingredients well. Avoid long strands like spaghetti or very small shapes like ditalini.

u003cstrongu003eCan I use frozen shrimp?u003c/strongu003e

Absolutely! Just ensure they are fully-thawed before using. If using pre-cooked frozen shrimp, thaw and pat dry. If using raw frozen shrimp, thaw completely, pat dry, then cook as directed.

u003cstrongu003eCan I use canned shrimp?u003c/strongu003e

While possible, canned shrimp often have a softer texture and less flavor than fresh or frozen. If using, drain them very well and fold them in gently at the end. Fresh or frozen will yield a much better result.

u003cstrongu003eHow do I keep my shrimp pasta salad from getting dry?u003c/strongu003e

Rinse the pasta well after cooking, don't overcook the pasta, use enough dressing initially, and reserve a little extra dressing to stir in before serving if needed. Storing it in an airtight-container also helps.

u003cstrongu003eIs shrimp pasta salad healthy?u003c/strongu003e

It can be part of a healthy diet, but traditional versions with mayonnaise are higher in calories and fat. To make a u003cstrongu003ehealthy shrimp pasta saladu003c/strongu003e, use whole wheat pasta, load up on extra veggies, and use the Greek yogurt variation for the dressing (or a vinaigrette). Shrimp itself is a lean protein.

Shrimp Pasta Salad Recipe - Easy & Perfect

Description

A refreshing and easy-to-make cold pasta salad featuring tender shrimp, crisp vegetables, and a luscious creamy dill dressing. Perfect for potlucks, picnics, and summer meals. This recipe includes tips for perfectly cooked shrimp and a balanced, flavorful dressing.

Ingredients

For the Salad:

12 oz medium pasta shells (rotini, or penne)
1 lb medium shrimp (31-40 count, peeled, deveined, cooked, and cooled (tails removed))
3 stalks celery (thinly sliced)
1/2 cup red onion (finely diced)
1/4 cup fresh dill (chopped)
1/4 cup fresh parsley (chopped)

For the Creamy Dressing:

1 cup mayonnaise
1/4 cup sour cream or plain Greek yogurt
2 tbsp fresh lemon juice
1 tbsp Dijon mustard
1 tsp Old Bay seasoning (optional, adjust to taste)
1/2 tsp garlic powder
1/2 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
Pinch of sugar (optional)

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Instructions

Cook Pasta: Boil pasta in salted water until al dente. Drain and rinse thoroughly under cold water. Drain well.
Prepare Shrimp: If cooking raw shrimp, boil or sauté until pink and opaque (1-3 mins). Plunge boiled shrimp in an ice bath. Cool completely. Chop if large. If using pre-cooked, ensure they are thawed and patted dry.
Make Dressing: Whisk together mayonnaise, sour cream/yogurt, lemon juice, Dijon, Old Bay (if using), garlic powder, salt, pepper, and optional sugar until smooth.
Combine: In a large bowl, combine cooled pasta, cooled shrimp, celery, red onion, dill, and parsley.
Dress: Pour about 2/3 of the dressing over the salad and gently fold to combine. Add more dressing as needed, reserving a little if possible.
Chill: Cover and refrigerate for at least 1-2 hours, or preferably longer, to allow flavors to meld.
Serve: Stir well before serving. Adjust creaminess with reserved dressing or a dollop of mayo/yogurt if needed. Taste and adjust salt and pepper. Serve chilled.

Notes

Nutrition information is an estimate only and varies based on ingredients used.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad, Side Dish
Cuisine: American