Aunt Bee's Shrimp Pasta Salad

Square close up side shot of shrimp pasta salad in a bowl.

4.98 from 34 votes

Aunt Bee's Shrimp Pasta Salad

Full of simple, fresh ingredients, this Southern shrimp pasta salad has been a family favorite for decades. The creamy dill-lemon mayo dressing is the star of the show!

Course Dinner, Lunch

Cuisine American, Southern

Keyword pasta salad with shrimp, shrimp and pasta, shrimp and pasta salad, shrimp and pasta shell salad, shrimp pasta salad, shrimp pasta salad recipe

Prep Time 20

Chilling Time 30

Total Time 50

Servings servings

Calories 363.2kcal

Author Blair Lonergan

Ingredients

1 lb. small (71-90 count per pound) shrimp, cooked, peeled, and deveined
8 ounces uncooked elbow macaroni pasta
¼ cup chopped green onion
1 green bell pepper, diced
2 cups diced celery (about 4 stalks)
1 cup frozen peas, thawed
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon white vinegar
1 teaspoon sugar
2 tablespoons fresh minced dill
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Cook pasta in a large pot of salted boiling water until al dente according to package instructions. Drain and rinse under cold water until completely cool. Set aside.
In a large bowl, combine the cooled pasta with the shrimp, green onion, bell pepper, celery, and peas.
In a separate small bowl, whisk together the mayonnaise, lemon juice, vinegar, sugar, dill, salt, and pepper until smooth.
Pour the dressing over the pasta mixture and gently toss until completely coated.
Cover and refrigerate for at least 30 minutes before serving.

Video

Notes

Pasta: Elbow macaroni is classic, but rotini, small shells, farfalle, or penne all work. Choose a shape with ridges or curves so the dressing clings.
Shrimp: Pre-cooked frozen shrimp is the easiest option. Thaw overnight in the fridge, drain, and pat dry before adding. For raw shrimp, see the "How to Cook Shrimp" section in the post.
Make Ahead: This salad is even better after a few hours in the fridge. Prepare it up to overnight in advance.
Dry salad? Pasta absorbs the dressing as it sits. Stir in an extra spoonful of mayo before serving to loosen it back up.
Storage: Keep in an airtight container in the refrigerator for up to 2 days. Do not freeze, as the dressing may separate and the pasta will turn mushy.
Dressing variations: Add lemon zest for a stronger citrus note, swap fresh dill for parsley, basil, or chives, or stir in a dash of Old Bay for a zesty kick.

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