My mother-in-law hardly eats shrimp, but she downs this every time!
By Morgan Reed
Shrimp pasta salad is a dish that nods to both the comfort of Midwestern potluck culture and the fresh, vibrant fare often found in coastal regions. Its origins are not fixed to a specific place but rather it embodies the spirit of American fusion—a melting pot of culinary traditions from the various immigrants and local practices. It’s the sort of recipe that you make when you’re hosting a gathering and want something that feels a touch more elevated than your standard fare. A creamy shrimp pasta salad is perfect for warm weather entertaining, picnics, or even as a satisfying work lunch that will have your colleagues envying your meal prep skills.
This beautifully creamy salad pairs wonderfully with crisp, acidic accompaniments such as a vinegar-based coleslaw or a tangy cucumber salad which can cut through the richness of the dish. For those looking to make a fuller spread, homemade garlic bread or soft dinner rolls play off the pasta’s textured bite perfectly, and for the health-inclined, a bed of mixed greens rounds out the meal splendidly.
Creamy Shrimp Pasta Salad
Servings: 6-8
Ingredients
– 1 lb medium-sized shrimp, peeled and deveined
– 12 oz rotini pasta or similar
– 3/4 cup mayonnaise
– 1/2 cup sour cream
– 2 tablespoons lemon juice
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon paprika
– 1/2 cup diced celery
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh dill
– Salt and pepper to taste
– Optional garnish: additional fresh dill, lemon slices
Directions
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