Shrimp Pasta Salad Recipe

There’s something about a big bowl of chilled shrimp pasta salad that instantly feels like summer.

Picture plump pink shrimp nestled among tender pasta spirals, crisp cucumbers, bursts of cherry tomatoes, and fresh herbs, all lightly coated in a zesty, creamy dressing.

It’s an invigorating seafood dish that comes together fast—perfect for days when you want real food without hovering over the stove.

This recipe is ideal for seafood lovers, busy families, and anyone who likes to meal-prep a few easy lunches ahead.

I first leaned on it before an impromptu picnic at the park; I tossed it together in under 30 minutes, packed it in a cooler, and it disappeared before the blankets were even fully spread.

It shines at potlucks, make-ahead lunches, easy entertaining, and lazy Sunday suppers when you’d rather relax than cook.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, zesty flavor from fresh lemon, dill, and herbs
• Packs satisfying protein from tender shrimp for a hearty, light meal
• Comes together quickly with simple prep and short chill time
• Stays creamy and delicious for easy make-ahead lunches or picnics
• Easily customizable with extra veggies, different pasta shapes, or lighter dressing

Ingredients

• 12 ounces small pasta shells — choose ridged shapes so dressing clings
• 1 pound medium shrimp, cooked, peeled, deveined — pat very dry for best texture
• 1 cup celery, finely chopped — adds crunch and freshness
• 1/2 cup red onion, finely diced — soak briefly in cold water if you want it milder
• 1 cup cucumber, seeded and diced — remove watery core so salad doesn’t thin
• 1/2 cup red bell pepper, diced — pick a firm, sweet pepper
• 1/4 cup fresh dill, chopped — use tender fronds, not thick stems
• 1/4 cup fresh parsley, chopped — flat-leaf has better flavor than curly
• 3/4 cup full-fat mayonnaise — gives the creamiest, most stable dressing
• 1/4 cup sour cream — adds tang to balance the mayo
• 2 tablespoons Dijon mustard — choose a smooth, moderately sharp Dijon
• 3 tablespoons freshly squeezed lemon juice — bottled juice tastes dull here
• 1 teaspoon finely grated lemon zest — avoid the bitter white pith
• 2 tablespoons extra-virgin olive oil — a mild, fruity oil works best
• 1 teaspoon garlic powder — more even flavor than raw garlic in cold salad
• 1/2 teaspoon onion powder — boosts savoriness without extra sharpness
• 1/2 teaspoon sweet paprika — for gentle color and warmth, not heat
• 3/4 teaspoon kosher salt — adjust to taste after chilling
• 1/2 teaspoon freshly ground black pepper — grind just before using
• 1/4 teaspoon crushed red pepper flakes (optional) — add for a light kick
• 1/2 cup frozen peas, thawed — sweet, tender peas mix in best
• 1/4 cup grated Parmesan cheese (optional) — finely grate so it melts into dressing

Step-by-Step Method

Bring a large pot of well-salted water to a rolling boil. Add the small pasta shells and cook according to package directions until just al dente. Stir occasionally so they don’t stick.

Drain in a colander, then rinse under cold water until completely cool. Drain very well so excess water doesn’t dilute the creamy dressing later.

Prep and Cool the Shrimp

Pat the cooked shrimp very dry with paper towels. Remove any tails or remaining veins. Cut large shrimp into bite-size pieces so they distribute evenly throughout the salad.

Place them in the refrigerator while you prep the vegetables. Keeping the shrimp chilled helps maintain a firm, snappy texture in the final dish.

Chop the Vegetables and Herbs

Finely chop the celery for crunch, dice the red onion, and seed and dice the cucumber to avoid excess moisture. Dice the red bell pepper, and measure out the thawed peas.

Chop the fresh dill and parsley. Aim for small, even pieces so each bite has a balanced mix of shrimp, pasta, and vegetables.

Combine the Salad Base

Add the cooled, well-drained pasta to a large mixing bowl. Top with the chilled shrimp, celery, red onion, cucumber, red bell pepper, peas, dill, and parsley.

Gently toss with a wooden spoon to loosely combine. Distribute ingredients evenly now so the dressing later coats everything consistently without overmixing.

Whisk the Creamy Lemon Dressing

In a medium bowl, whisk together mayonnaise, sour cream, and Dijon mustard until smooth. Add freshly squeezed lemon juice, lemon zest, and extra-virgin olive oil.

Sprinkle in garlic powder, onion powder, paprika, kosher salt, black pepper, and optional red pepper flakes. Whisk until the dressing is completely emulsified and lightly thickened.

Toss Everything with Dressing

Pour the creamy lemon dressing over the pasta and shrimp mixture. Using a wooden spoon, gently fold and toss until all ingredients are evenly coated.

Scrape the bowl’s sides and bottom so no dressing is left behind. Taste and adjust seasoning with more salt, pepper, or lemon juice to brighten the flavor.

Add Cheese and Chill

If using, sprinkle grated Parmesan over the salad and fold gently to incorporate without breaking the pasta. Cover the bowl tightly with plastic wrap or transfer to an airtight container.

Refrigerate for at least 30 minutes to let flavors meld and the dressing slightly thicken, giving the salad a cohesive, creamy texture.

Refresh and Garnish Before Serving

Remove the salad from the refrigerator and give it a gentle toss. If it looks a bit dry, add a drizzle of olive oil or a spoonful of mayonnaise and mix again.

Taste and adjust seasoning if needed. Garnish with extra chopped dill and parsley just before serving for a fresh, vibrant finish.

Ingredient Swaps

• Dairy-free: Use vegan mayo and skip the sour cream or replace it with unsweetened coconut yogurt; omit Parmesan or use a dairy-free Parmesan.
• Lighter version: Swap up to half (or all) of the mayo for Greek yogurt and add 1–2 teaspoons olive oil plus a pinch of sugar to balance the tang.
• Herb swaps: Replace dill and parsley with basil, cilantro, or chives depending on what you have.
• Protein options: Substitute shrimp with cooked chicken, canned tuna, or chickpeas for a more budget-friendly or non-seafood version.
• Pasta & veggies: Any small pasta (rotini, penne, farfalle) works; swap celery, peas, or bell pepper for what’s on hand—like corn, cherry tomatoes, or broccoli florets.

You Must Know

• Avoid pasta turning gluey: spread the drained shells on a sheet pan and fan briefly (5–10 minutes) until they feel dry-ish, not tacky; this lets the dressing cling rather than getting watered down and pasty.
• Flavor Boost for lemon lovers: add an extra 1 tablespoon lemon juice and another ½ teaspoon zest, then taste after chilling 30 minutes—the lemon flavor always softens a bit in the fridge.
• Troubleshoot a flat-tasting salad: after chilling, if flavors seem dull, add ¼ teaspoon salt plus a splash (1–2 teaspoons) of lemon juice at a time; cold foods need slightly more salt and acid than when tasted warm.
• Make-Ahead without sogginess: prepare all components up to a day ahead, keep the dressing and salad base separate, and combine them 30–60 minutes before serving; this keeps the cucumber and pasta crisp instead of waterlogged overnight.
• Swap for a lighter version: replace up to ½ of the mayonnaise (about 6 tablespoons) with Greek yogurt and stir in 1–2 teaspoons olive oil and a tiny pinch (⅛ teaspoon) of sugar to keep the dressing creamy instead of overly tangy.

Serving Tips

• Serve chilled in a large shallow platter, garnished generously with extra dill and parsley.
• Pair with grilled corn, crusty bread, and a light Sauvignon Blanc or iced tea.
• Spoon into lettuce cups or avocado halves for a fresher, low-carb presentation.
• Present in individual mason jars for picnics, potlucks, or grab-and-go lunches.
• Offer lemon wedges and extra red pepper flakes on the side for customizable flavor.

Storage & Make-Ahead

This shrimp pasta salad keeps well in the refrigerator for up to 2 days in an airtight container.

It’s ideal to make a few hours ahead so flavors meld; reserve some dressing to stir in before serving.

Avoid freezing, as the shrimp, pasta, and creamy dressing turn mushy and separate.

Reheating

For a warm twist, gently reheat small portions in the microwave at 50% power in 20–30 second bursts, or briefly warm in a covered, low-heat skillet.

Avoid the oven to prevent drying.

Picnics, Potlucks, and Barbecues

Once you’ve tried a warm bowl of shrimp pasta salad on a quiet weeknight, you’ll see why it also begs to be packed up and carried outside—to a checkered blanket at the park, a long potluck table, or a sunny backyard barbecue.

I love how the lemon and dill wake up in the open air, the chill of the salad cutting through the heat of the day. It’s the dish guests quietly hover around, fork in hand.

Here’s how I like to bring it along:

• Chill it overnight so it’s extra cold.
• Pack it in a shallow, airtight container.
• Nestle it in a cooler with plenty of ice.
• Bring an extra squeeze of lemon for serving.
• Garnish with fresh dill right before sharing.

Final Thoughts

Give this creamy lemon dill shrimp pasta salad a try the next time you’re craving something fresh, satisfying, and easy to make ahead.

Feel free to tweak the veggies, herbs, or heat level to make it your own perfect summer salad.

Frequently Asked Questions

Can I Make This Shrimp Pasta Salad Dairy-Free Without Losing Creaminess?

Yes, you can. I’d swap the mayo and sour cream for vegan mayo and a splash of unsweetened oat milk, then whisk in extra olive oil; it still feels luxuriously creamy, like summer evenings on the porch.

Is It Safe to Freeze Shrimp Pasta Salad, and How Does Freezing Affect Texture?

It’s not really safe or pleasant to freeze; mayo, pasta, and shrimp turn grainy, watery, and rubbery. I’d rather chill it overnight, like a next-day picnic treat waiting in your fridge, still silky and bright.

What Type of Shrimp (Fresh vs. Frozen) Works Best for This Recipe?

I prefer frozen shrimp, thawed gently, because they’re flash-frozen at peak freshness and taste reliably sweet. When I toss them in, they remind me of breezy beach picnics and lazy summer evenings at your kitchen table.

How Can I Adjust This Recipe for a Low-Sodium or Heart-Healthy Diet?

I’d skip added salt, use low-sodium mustard, and double the lemon, herbs, and pepper. I picture my grandmother’s tiny kitchen—windows open, dill scent floating—where flavor always came from the garden, never the shaker.

What Food Safety Steps Should I Follow When Serving This Salad Outdoors?

I keep it chilled in a cooler with ice, serve small batches, and swap the bowl when it’s warm. I watch the two-hour rule, use clean utensils, and cover it, like guarding a little summer treasure.