Creamy Shrimp Pasta Salad
Tender shrimp, perfectly cooked pasta, crisp vegetables, and a creamy lemon-herb dressing come together in this refreshing Shrimp Pasta Salad. This chilled seafood pasta salad is packed with flavor from fresh dill, Old Bay seasoning, garlic, and bright lemon juice. Perfect for summer cookouts, meal prep, potlucks, picnics, or an easy lunch, this creamy shrimp pasta salad stays rich, fresh, and satisfying even after chilling.
Servings 8 servings
Calories 315kcal
Cost $20 for entire recipe
Equipment
- Large pot
- colander
- Large skillet
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Cutting board
- Chef’s knife
- measuring cups
- Measuring spoons
- Wooden spoon or silicone spatula
- paper towels
Ingredients
Pasta Salad
- 10 ounces rotini pasta
- 1 1/4 pounds medium shrimp 31/40 or 41/50 count, peeled, deveined, and tails removed
- 3/4 cup finely diced celery
- 1/4 cup small diced cucumber
- 1/2 cup finely diced red bell pepper
- 1/4 cup finely diced red onion
- 2 tablespoons chopped fresh dill
- 1 1/2 tablespoons chopped chives
- 1 tablespoon finely diced dill pickles
- 1 teaspoon finely chopped parsley
- 1 teaspoon finely chopped celery leaves optional
Shrimp Seasoning
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon kosher salt
- 1 teaspoon olive oil
Creamy Dressing
- 3/4 cup plus 2 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon dill pickle brine
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- 1 1/2 teaspoons Old Bay seasoning
- 1 small garlic clove finely grated
- 1/4 teaspoon celery seed
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- Tiny pinch cayenne pepper optional
Instructions
- Bring a large pot of heavily salted water to a boil. Cook the rotini until just al dente according to package directions.
- Drain the pasta and rinse briefly under cool water until no longer steaming hot. Let the pasta drain for several minutes.
- Pat the shrimp dry with paper towels. Toss with olive oil, Old Bay seasoning, and kosher salt.
- Heat a large skillet over medium-high heat. Cook the shrimp for 60 to 90 seconds per side until opaque and gently curled. Transfer to a plate and cool completely.
- In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, pickle brine, Dijon mustard, lemon zest, garlic, Old Bay seasoning, celery seed, kosher salt, black pepper, sugar, and cayenne pepper if using.
- In a large mixing bowl, combine the pasta, shrimp, celery, cucumber, bell pepper, red onion, dill, chives, dill pickles, parsley, and celery leaves.
- Pour the dressing over the salad and gently fold until evenly coated.
- Cover and refrigerate for at least 2 hours, stirring once halfway through chilling.
- Before serving, stir again and adjust seasoning if needed with extra lemon juice, salt, or a spoonful of mayonnaise.
- Serve cold.
Notes
- For the best shrimp pasta salad flavor, use freshly cooked shrimp instead of frozen pre-cooked shrimp whenever possible. Freshly cooked shrimp stay more tender and juicy after chilling.
- Cook the pasta just until al dente so it keeps its texture after refrigeration and does not become mushy in the creamy dressing.
- Rinse the pasta briefly under cool water to stop the cooking process while still allowing the pasta to absorb flavor from the dressing.
- Pat the shrimp completely dry before cooking to help them sear properly instead of steaming.
- Fresh dill gives this creamy seafood pasta salad its classic fresh flavor and pairs perfectly with shrimp and lemon.
- Finely diced vegetables create a better texture and help every bite stay balanced and flavorful.
- Chill the shrimp pasta salad for at least 2 hours before serving so the flavors fully develop.
- If the pasta salad thickens after refrigeration, stir in a spoonful of mayonnaise or a tiny splash of reserved pasta water before serving.
- Old Bay seasoning adds classic seafood flavor, but Cajun seasoning can be substituted for a spicier shrimp pasta salad variation.
- This cold shrimp pasta salad is perfect for summer cookouts, potlucks, meal prep, picnics, and easy lunches.