Shrimp Pasta Salad Recipe
A refreshing and flavorful shrimp pasta salad featuring al dente fusilli pasta, tender boiled shrimp, crisp celery, and red onion, all tossed in a creamy lemon-dill dressing. Perfectly seasoned and chilled, this salad makes a delightful, light meal or side dish ideal for warm days or gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Halal
Ingredients
Pasta and Seafood
- 3 cups uncooked fusilli pasta
- 1 pound shrimp (31-40/pound size), thawed and peeled
Vegetables
- 2 sticks celery, chopped small
- 2 tablespoons red onion, chopped small
Dressing
- 1/2 cup mayonnaise
- 1/2 teaspoon Dijon mustard
- 1 tablespoon lemon juice plus zest of 1 lemon
- 1/8 teaspoon garlic powder
- 1 tablespoon fresh dill, chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Smoked paprika (optional, to taste)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook al dente according to package directions. Drain the pasta and rinse under cool water to stop the cooking process. Allow it to drain thoroughly, then transfer it to a large salad bowl.
- Prepare Shrimp: If frozen, thaw the shrimp under cool running water. Peel and devein them, removing tails if needed. Bring a pot of water to a boil for cooking the shrimp. Fill a medium bowl with ice water. Boil the shrimp for 2-3 minutes until just cooked through, then immediately transfer them to the ice bath to halt further cooking. Let them cool completely before draining and patting dry with paper towels. Optionally, cut the shrimp into smaller pieces.
- Prep Vegetables: Chop the celery and red onion finely and add them to the bowl with the pasta and shrimp.
- Make Dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, lemon zest, garlic powder, fresh dill, and olive oil until smooth and well combined.
- Toss Salad: Pour the dressing over the pasta, shrimp, and vegetables. Toss gently to combine evenly. Season with salt and pepper to taste, keeping in mind shrimp can contribute saltiness.
- Finish and Chill: Optionally sprinkle smoked paprika on top for a subtle smoky flavor and color. Cover the salad tightly and refrigerate for at least one hour to chill and let flavors meld before serving. Serve very cold for best taste.
Notes
- The shrimp size is approximately 31-40 per pound, which is typical medium shrimp.
- Boiling shrimp briefly and then shocking them in ice water ensures they stay tender and prevent overcooking.
- Chilling the salad before serving enhances the flavor and texture.
- Adjust salt carefully as shrimp already add natural saltiness.
- Smoked paprika is optional but adds a pleasant smoky finish.
Find it online: https://lauracooks.com/shrimp-pasta-salad-recipe/
