Ingredients
For the pasta
- 300g (10–12 oz) pasta (bowtie, rotini, or macaroni)
- Salt for boiling water
For the shrimp
- 400–500g (1 lb) shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and pepper
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- Lemon squeeze
For the vegetables
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 2 celery stalks, finely chopped
- 2 tablespoons red onion or green onions
- 2 tablespoons parsley
For the creamy dressing
- 1 cup mayonnaise
- ½ cup sour cream or Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- Salt and pepper to taste
🍝 Choose the right pasta
Short pasta works best.
You want shapes that hold dressing inside.
Best choices:
- bowtie (like the photo)
- rotini
- macaroni
- shells
Avoid long pasta like spaghetti.
Small shapes = better flavor in every bite.
🔥 Cook the pasta properly
Bring a big pot of salted water to boil.
Cook pasta until al dente.
Not too soft.
Soft pasta becomes mushy in salad.
Drain and rinse under cold water to stop cooking.
Let it cool completely.
Cold pasta is key for perfect salad texture.
🍤 Cook the shrimp
Heat oil in pan.
Season shrimp with salt, pepper, paprika, and garlic powder.
Cook 1–2 minutes per side only.
Shrimp cook FAST.
When they turn pink and slightly firm, they’re done.
Overcooked shrimp become rubbery.
Squeeze fresh lemon on top.
Let cool, then chop into bite-size pieces.
🥒 Prep the vegetables
Dice vegetables small and even.
Smaller pieces mix better and give crunch in every forkful.
Celery adds freshness.
Bell peppers add sweetness and color.
Onions add sharpness.
Parsley adds brightness.
This mix keeps the salad lively and not heavy.
🥣 Make the creamy dressing
In a bowl, mix:
- mayonnaise
- sour cream or yogurt
- lemon juice
- Dijon mustard
- sugar
- salt
- pepper
Whisk until smooth and creamy.
Taste and adjust.
Want tangier? Add more lemon.
Want richer? Add more mayo.
This dressing should be creamy but light, not thick glue.
🥗 Combine everything
In a large bowl, add:
- cooled pasta
- shrimp
- vegetables
Pour dressing over.
Mix gently until everything is coated evenly.
Be gentle so shrimp don’t break apart.
You want creamy coverage on every piece.
❄️ Chill before serving
Cover and refrigerate at least 30–60 minutes.
This step is IMPORTANT.
Chilling allows flavors to blend and pasta to absorb dressing.
Cold shrimp pasta salad tastes 10x better than warm.
Trust me on this one.
😍 Texture and flavor
This salad is:
- creamy
- fresh
- slightly tangy
- sweet shrimp flavor
- crunchy veggies
- soft pasta
- refreshing and light
Not heavy or greasy.
Perfect balance.
Super addictive.
🍽 Serving ideas
Serve with:
Grilled chicken
BBQ ribs
Burgers
Sandwiches
Bread
Or alone as light meal
It’s perfect for:
- summer days
- potlucks
- picnics
- lunchboxes
- meal prep
Also amazing straight from fridge at midnight 😄
❄️ Storage tips
Fridge: 3 days airtight container
Stir before serving.
If dry, add small spoon of mayo or lemon juice to refresh.
Don’t freeze (texture changes).
Best eaten fresh.
🔥 Variations
So many fun twists:
Add crab or imitation crab
Add boiled eggs
Add corn
Add avocado
Add pickles
Add cheese cubes
Add spicy chili flakes
Add ranch seasoning
Super customizable.
⭐ Pro tips
Salt pasta water well
Cool pasta completely
Don’t overcook shrimp
Dice veggies small
Chill before serving
Taste and adjust dressing
Small steps make big difference.
❤️ Final thoughts
Creamy shrimp pasta salad is one of those recipes you’ll make once and keep forever. It’s quick, easy, refreshing, and always a crowd favorite. Light enough for summer but satisfying enough for dinner.