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Shrimp and Pasta Shell Salad

Rated as 4.67 out of 5 Stars
76k

"When I want to make a macaroni salad just a little bit extra-special, nothing does the trick like some small, sweet shrimp. This is one of my favorite summer salads, and it's oh-so-easy."
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Ingredients

2 h 35 m servings 451
Original recipe yields 8 servings

Directions

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  1. Whisk 1 1/4 cup mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined. Refrigerate.
  2. Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl.
  3. Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta and shrimp. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.
  4. Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.

Footnotes

  • Cook's Notes:
  • Salt the pasta water until it tastes like seawater.
  • Small shrimp are about 100 per pound.
  • You can add chopped onion, capers, olives, and bacon and use as a base for grilled salmon.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 451 calories; 28.8 33.8 15.4 99 664 Full nutrition

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Reviews

Read all reviews 146
  1. 183 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I like this recipe but I omit the ketchup and dill and add 2 tablespoons of seafood cocktail sauce...I like the taste of the horseradish in the cocktail sauce...

Most helpful critical review

This was okay, a bit on the bland side. I might have screwed up the recipe though by adding a bit much pasta and less shrimp than called for.

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I like this recipe but I omit the ketchup and dill and add 2 tablespoons of seafood cocktail sauce...I like the taste of the horseradish in the cocktail sauce...

Loved it - Every recipe of Chef John's is a hit. Sprinkled parmigiana on top - even better.

The juice of a whole lemon??? I don't think so. I used 2T of fresh lemon juice, and then added 1T sugar, more mayo, and sour cream to tone down the tart taste of the lemon. I also added choppe...

Best ever shrimp and pasta salad.

this was great! Made it spur of the moment. Better than any deli salad. Very easy with mostly common ingredients. I didnt have the fresh dill but used dried instead and a shake of terragon. ...

This is an excellent starter recipe. I added some things. One pound of blue crab meat along with the shrimp, one tablespoon Old Bay seasoning, capers, and as suggested four strips of crispy cook...

Love shrimp & this recipe is the bomb! Organized & made as advertised. Added some green onions, but otherwise, this is delicious served on a bed of greens (with a touch of oil & vinegar). I'...

We really enjoyed this salad. I halved the recipe and two of us nearly ate all of it for dinner. I followed another's suggestion and instead of ketchup and dill I subbed cocktail sauce. I wis...

This was the best shrimp salad I have ever made. I followed the recipe exactly and added about a 1/2 cup of thawed frozen peas. I will make this again.