This delcious and and creamy Shrimp Pasta Salad recipe combines peas, celery, bell pepper, red onion, and fresh dill in a creamy mayonnaise dressing with honey, garlic, and mustard. This delicious side dish is ideal for a spring or summer lunch or light dinner.
It also makes for a great potluck, family reunion, neighborhood social, or pool party dish. Make a big batch for your next cookout and enjoy all the compliments. if you like this shrimp recipe, try grilled shrimp, Mexican shrimp cocktail, and hot shrimp dip.
Ingredients Needed
- Mayonnaise: Duke’s is great with this
- Sour cream: full fat or light but not fat-free
- Garlic: fresh is best
- Honey
- Dijon mustard: yellow mustard can be substituted
- Lemon juice: fresh is best
- Vinegar: apple cider or white
- Worestershire sauce: just a touch for flavor
- Seasonings: salt, freshly ground black pepper, and fresh dill
- Pasta: any short pasta shape, including shell, rotini, elbow macaroni, farfalle, penne, and cellentani pasta.
- Vegetables: peas, celery, bell peppers, and red onion
- Shrimp: cooked salad shrimp
How to make Shrimp Pasta Salad
Mix the mayo, sour cream, garlic, honey, Dijon mustard, lemon juice, apple cider vinegar, and Worcestershire Sauce in a small bowl. Season with salt and pepper to taste. Meanwhile, bring a large pot of water to boil. Cook the pasta al dente according to the package directions.
Then drain the pasta in a colander and rinse with a little cold water to stop the cooking process. Drain again, shaking to remove the excess water. Combine the pasta and the frozen peas in a large bowl stirring to combine. Add the cooked shrimp, celery, bell pepper, red onion, dill, and dressing. Stir gently to combine and refrigerate until ready to serve.
Preparation Tips and Storage
- You can mix the dressing up to 24 hours in advance.
- Take the peas out of the freezer when you start the recipe, and let them thaw for a bit on the counter.
- Salad shrimp can be found in the frozen seafood section of your local grocery store. Rinse with cold water to thaw. You can also use larger cooked shrimp but dice them into bite-sized pieces first.
- Store leftovers in an airtight container in the fridge for up to 3 days
Recipe Variations
- Do you like everything kicked up a couple of notches? Add a little bit of Old Bay Seasoning or cayenne pepper.
- Try other fresh herbs like thyme, rosemary, or chives.
- Replace the shrimp with steamed crabmeat or baked rotisserie chicken.
More Pasta Salads
Shrimp Pasta Salad
Ingredients
Dressing
- ¾ cup mayonnaise
- ¼ cup sour cream
- 3 cloves garlic pressed
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon Worcestershire sauce
- Kosher salt and fresh ground black pepper to taste
Shrimp Pasta Salad
- 1 lb. medium shell pasta
- 1 cup frozen peas
- 12 ounces frozen cooked salad shrimp thawed
- 2 ribs celery chopped
- 1 orange or red bell pepper finely diced
- ¼ cup chopped red onion
- 2 tablespoons finely chopped fresh dill
Instructions
- Mix the mayo, sour cream, garlic, honey, Dijon mustard, lemon juice, apple cider vinegar, and Worcestershire Sauce together in a small bowl. Season with salt and pepper to taste.
- Meanwhile, bring a large pot of salted water to boil. Cook the pasta al dente according to package instructions.
- Drain the pasta in a colander and rinse with a little cold water to stop the cooking process. Drain again, shaking the colander to remove any excess water.
- Combine the pasta and the frozen peas in a large bowl stirring to combine. Let it sit for a few minutes to finish thawing the peas. Add the cooked shrimp, celery, bell pepper, red onion, dill, and dressing. Stir gently to combine and refrigerate until ready to serve.
Notes
- You can mix the dressing up to 24 hours in advance.
- Take the peas out of the freezer when you start the recipe, and let them thaw for a bit on the counter.
- Salad shrimp can be found in the frozen seafood section of your local grocery store. Rinse with cold water to thaw. You can also use larger cooked shrimp but dice them into bite-sized pieces first.
- Store leftovers in an airtight container in the fridge for up to 3 days
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Hilda Estrada
I NEED TO GET THE MESURMENT TO MAKE THE DRESSING. PLEASE
Beth Pierce
Full measurements are down at the bottom of the post in the recipe card or use the “jump to recipe” buttom at the top.